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Keto Ground Lamb Casserole

May 22, 2017

By Kath Dedon


This spring has been full of a lot of feasting opportunities with the trips to Florida and New York and the celebration of several family birthdays. Between the feasts Bob and I have been eating simpler meals and watching the carbs. This Ground Lamb Casserole from Maria Emmerich’s Quick and Easy Ketogenic Cooking is a recipe I have made twice in the past few weeks.

You could substitute ground beef for the lamb, but I love the rich flavor of the lamb in this casserole. You’ll never mistake the cabbage for pasta, but it does cook down and blends in well with the rest of the ingredients.

Ground Lamb Casserole is quick, easy, and so flavorful. Leftovers reheat beautifully, making it a great option to pack in a lunch. I actually purposely made it the last time because I had some subbing days coming up and I wanted to take leftovers for my lunch!

If you like lamb, do give this Ground Lamb Casserole a try!


Ground Lamb Casserole served with perfect Washington asparagus (Yay, spring!)

Keto Ground Lamb Casserole


Ground Lamb Casserole

(Adapted, barely, from Maria Emmerich’s recipe in Quick and Easy Ketogenic Cooking)


(print the recipe)


Serves 4


See that bacon? It was home-cured and home-smoked by Byron!



4 slices bacon, diced

1 pound ground lamb

¼ cup diced green bell pepper

¼ cup diced onion

1 teaspoon finely chopped garlic (2 – 3 cloves)

4 cups thinly sliced cabbage (about ½ head)

2 cups tomato sauce (I used one 15-ounce can of tomato sauce)

1/2 teaspoon fine sea salt


  1. Put the bacon in a cold large skillet and heat to medium heat. Cook, stirring often, until the bacon is starting to get crispy, about 5 minutes.

Byron's bacon


2. Add the ground lamb, pepper, onion, and garlic to the pan. Cook, stirring occasionally, until the lamb is done, about 7 minutes.

Ground lamb, onion, pepper, and garlic added


3. Add the cabbage and tomato sauce to the pan. Stir. Cover and cook for about 5 minutes, or until the cabbage is cooked and softened.

Tomato sauce and cabbage added


4. Season to taste with the salt and serve.


Keto Ground Lamb Casserole - Copy


16 Comments leave one →
  1. lostinapot2017 permalink
    May 24, 2017 6:06 am

    What a great idea to use the cabbage that way. It looks like pappardelle pasta at first glance.
    My waistline could certainly do with some carb reduction. We’ll put this on the “to make” list.
    Thanks Kath

  2. Tabby permalink
    July 13, 2017 3:29 pm

    thank you for this keto lamb. my dad needs it badly. your a life saver to me

    • July 13, 2017 5:11 pm

      You’re so welcome, Tabby! I hope your dad enjoys it as much as we do. Thanks for your comment. 🙂

  3. Tabitha Fredricks permalink
    January 21, 2019 1:24 pm

    What is the nutritional value on this? Any idea? not sure how to enter this on my app! LOL

    • January 21, 2019 1:43 pm

      Hi Tabitha,
      Many people like to figure out the nutritional value of recipes. You can use sites like or I use lose it. I create a recipe and put the ingredients in.
      For this recipe, it tells me that each serving has 320 calories, 18g of fat, 1,188 mg of sodium, 13.3 g carbohydrates, 4.2 g fiber, 6.6 g sugar, and 26.3 g of protein.
      I don’t include nutritional information in the recipes because there are so many variables that would change the values. For instance, what kind of bacon did you use? How lean was the lamb? So I use the nutritional info just as a guideline for my own use. I don’t publish it.
      Hope this was helpful. Thanks for your comment!

  4. Philip McNayr permalink
    February 1, 2019 5:36 pm

    My wife and I really enjoyed this soup! The one question I have is about the lemongrass. Even after pounding it and cooking it, it was too course to eat. Is there a way to soften it up before cooking with it? Thanks – Philip

    • February 2, 2019 12:29 pm

      I don’t know what soup you are talking about, Philip, but I’m glad you enjoyed it. There’s no lemongrass in this lamb casserole. But to answer your question, I trim off the ends of the lemongrass and then peel off the tough outer layers. Then you can cut the softer interior part for your recipe.

      • Philip McNayr permalink
        February 2, 2019 12:57 pm

        My apologies……I got my recipes mixed up! Thank you for the advice on using lemongrass. I had leftover ground lamb casserole today for lunch and it was just as great as last night! Thank you for a wonderful recipe!

        • February 2, 2019 1:23 pm

          You’re welcome, Philip! I love having leftover ground lamb casserole for lunch. Thanks so much for your comments.

  5. Cyndy permalink
    February 7, 2019 2:02 pm

    This is just like a recipe I have using ground beef. I have found that it tastes even better the next day. I have all the ingredients here and will make it tomorrow with the lamb.

    • February 7, 2019 2:22 pm

      It is SO good the next day! Thanks for your comment, Cyndy. I hope you enjoy it with the lamb.


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