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Ingredients
US|METRIC
4 SERVINGS
- 1 batch lamb (‘pulled’, recipe, below)
- 2 medium zucchini (or 6 small ones)
- 3 bunches spinach (or Chard)
- 1 bunch fresh basil leaves (optional)
- 1 Tbsp. dried oregano
- 1/4 cup coconut oil (or Bacon Fat)
- 10 slices bacon
- 4 lamb shanks
- 2 Tbsp. coarse salt (Himalayan or ‘alaea')
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