Adapted from a Mario Batali recipe:
2 pounds ground veal
1 pound ground lamb
1/2 tsp crushed red pepper flakes
1/2 bunch Italian parsley, finely chopped
6 sprigs thyme leaves, finely chopped
3 cloves garlic, chopped
1 medium onion, grated
2 carrots, grated
2 eggs + 1 egg yolk, beaten
3 Tbsp coconut flour
1 1/2 tsp sea salt
pepper to taste
1 cup palm or coconut oil or lamb fat
Saute onions, carrots until soft in a bit of coconut oil, remove and then cool to room temperature. In a large bowl, combine the lamb and the veal, red pepper flakes, parsley, thyme, garlic, nutmeg, egg, and coconut flour, season with salt and pepper, and mix well to make a homogenous mixture. Form the mixture into a loaf and dust the entire surface with a bit more coconut flour.
In a Dutch oven, heat the coconut oil or lamb fat over medium heat and add the loaf. Brown on all sides in the oil and cook over low for 90 minutes. Slice and serve with lemon alongside.