Best Lamb Recipes to Reduce Psoriasis Symptoms Naturally

Lamb that is grass feed is one of the best and healthiest red meats out there.

It doesn’t have the same concerns as other red meat types like beef or poultry because lambs eat plants, which means that the omega 3 and omega 6 fatty acids are more balanced and therefore healthier.

Lamb is also leaner than other red meats, containing less than half the fat of beef.

This is why it makes a great candidate for healing the gut and a great helper for Psoriasis patients.

Check out some of the delicious Lamb recipes you can try right now to help you fight those flare-ups.

Best Lamb Recipes to Cure Psoriasis Symptoms Naturally

Roast Leg of Lamb

(serves 8-10)


  • 1 boneless leg of lamb, tied with netting (approximately
    5 pounds)
  • ¼ cup olive oil
  • 10 cloves garlic, halved or quartered into long slivers
  • ½ cup fresh rosemary leaves
  • ½ tablespoon salt

How to Prepare:

Preheat oven to 425 degrees.

Make 1-inch-deep slits all over the lamb with a sharp knife.

In each slit, stuff a piece of garlic and several rosemary leaves.

Coat the outside with olive oil and salt.

Place lamb in a roasting pan and transfer to the oven.

After 15 minutes, turn the oven down to 325 and continue roasting for another 1½–2 hours (add or subtract 20 minutes per pound for larger or smaller roasts) until the thermometer reads 120 for rare, 130 for medium-rare, or 140 for well done.

Cover tightly with foil and rest 20 minutes before carving.

(An alternative way to season the lamb if it is tied with stretchy netting is to remove the netting, unroll the lamb, and add crushed garlic, finely chopped rosemary, and salt all over the inside of the meat.

Roll the lamb back into a cylindrical shape and cover again with netting.)

Cut leftovers into thick steaks, wrap tightly with plastic wrap, and place slices together in a labeled zip-top bag.

When ready to use, thaw slightly in the microwave, then slice thinly and fry in olive oil.

Moroccan Lamb Stew (Instant Pot)

(serves 4)


  • 2 pounds lamb stew meat
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 cloves garlic
  • 2-inch piece of ginger
  • 1 teaspoon dried rosemary
  • 1 orange, zest and juice
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 zucchini, chopped

How to Prepare:

With Instant Pot set to sauté, lightly brown the lamb in olive oil.

Add onion, carrots, garlic, ginger, rosemary, orange, honey, salt, and water.

Close lid and cook at high pressure for 35 minutes.

Manually release the pressure, then add zucchini and cilantro and set to sauté for 5 minutes until zucchini softens and the sauce reduces.

(Alternatively, lightly brown the lamb in a large Dutch oven.

Add remaining ingredients, then simmer over low heat for 1½ hours, adding zucchini in the last 5 minutes.)

Turkish Lamb Kebabs

(serves 4)


  • 2 pounds ground lamb
  • 1 onion
  • 1 garlic clove, crushed or finely chopped
  • 2 teaspoons chopped fresh rosemary
  • ¼ cup fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 pinch saffron (optional)

How to Prepare:

Grate the onion or pulse in a food processor until finely chopped.

Finely chop the herbs (or pulse with onion in the food processor).

In a large mixing bowl, combine the onion and herbs with garlic, salt, saffron, and lamb.

Shape into sausages and place on skewers to grill (3–5 minutes on each side) or on a baking sheet lined with foil to bake or broil.

(Bake at 425 for 10–15 minutes).

Curried Lamb and Root Vegetable Stew

(serves 3-4)


  • 8 oz. grass-fed lamb stew meat, cubed
  • 1 Tbsp curry powder
  • ½ tsp ground cinnamon
  • 1 tsp extra-virgin olive oil
  • ¼ cup chopped yellow onion
  • 1 Tbsp minced fresh ginger
  • 2 cups assorted root vegetables, such as carrots, parsnips, celery root, rutabaga, turnip, or radish
  • 8 oz. chicken or beef broth
  • 2 cups collard, kale, or Swiss chard greens, torn or cut into pieces, stems removed
  • Salt and freshly ground black pepper to taste

How to Prepare:

Toss the stew meat with curry powder and cinnamon.

Heat the olive oil in a heavy saucepan over medium heat, stir in the onion and ginger, and then add the lamb meat and brown on all sides.

Add the root vegetables, and sauté for another 10 minutes to coat well with the spices from the lamb.

Add the broth and stir to loosen any bits stuck to the bottom of the pan.

When the broth comes to a simmer, reduce the heat to low, cover the pot, and simmer for 45 minutes to an hour until the lamb and vegetables are tender.

Stir in the greens, and cover and cook for another 5 minutes. Season with salt and pepper to taste.