Carneiro no Buraco
Slow-Cooked Lamb in the Pit (without high-carb sides)
Yes, with a tweak: explicitly request no high-carb accompaniments like rice, potatoes, polenta, or bread. About 4g net carbs per serving, lower than 8 in 10 Brazilian dishes.
What it is
An iconic dish from Paraná, where succulent lamb is seasoned and slow-cooked for many hours, traditionally in an underground pit. The result is exceptionally tender, fall-off-the-bone meat with intense flavor.
Key ingredients
Lamb (shoulder or leg), garlic, onion, salt, pepper, herbs (e.g., rosemary, bay leaf), cooking oil.
How to make it keto
Explicitly request no high-carb accompaniments like rice, potatoes, polenta, or bread. Ask for a simple green salad or steamed keto-friendly vegetables instead.
Watch out for
Marinades sometimes contain sugar. Some restaurant preparations might include potatoes or other starchy vegetables within the cooking liquid, or served alongside without explicit mention.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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