Beef, Veal, Lamb, Kangaroo and Pork Recipes & Index


Humans have been eating Beef for centuries as it’s a great source of protein and iron plus a range of other essential nutrients. Beef is so versatile and you can choose from steaks, dice, strips, mince, primal cuts for roasting, there is a huge range of cuts to choose from. There are two red meat options from cattle. Veal (from young calves) or Beef (from older animals). For more information see the Beef, Veal, Lamb and Pork for Ketosis page. 


In Australia Veal is commonly produced from dairy calves. Often blended with pork mince, veal is commonly used in Mediterranean and European cooking. It can be substituted for standard beef mince if necessary. The flavour of veal is very subtle, allowing it to take on other flavours easily. For more information see the Beef, Veal, Lamb and Pork for Ketosis page. 


Lamb’s is very popular in Australia. Lamb fat has a higher melting point which can coat the mouth with almost a waxy mouthfeel which can be unpleasant for some people. As the animal gets older the flavour gets stronger which limits which flavours can be used with the meat. Garlic, Herbs and Spices are commonly used with Lamb to complement the strong flavour and aroma. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.


Kangaroo is very popular in Australia with a range of Kangaroo products available such as burgers, sausages, kebabs and marinated pieces. Kangaroo is extremely low in fat (98% fat free) which can lead to the meat becoming quite tough during cooking. Cooking styles need to be high temperature short time or long and low temperatures. Marinating is a good way to help keep the meat tender and succulent. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.


Pork is the most amazing meat to cook with and is popular in countries all over the world. Fresh pork can be eaten either as fresh meat or it can be further processed into bacon, ham and smallgoods. Given it’s subtle flavour it’s very versitle and can be used with almost any flavourings, and lets face it, there is no other meat that can compare when it comes to Roast Pork with Pork Crackling. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.


In this section I’ll be sharing a range of low carb beef, veal, lamb and pork recipes that I use as staples in my low carbohydrate diet. I hope you enjoy!


Recipe Index

Smoked Salmon Crepe

Smoked Salmon Crepe

Beef & Mushroom Stroganoff
Easy Roast Pork Shoulder
Cajun Pork Ribs

Cajun Pork Ribs

Eggplant Bolognese Bakes

Eggplant Bolognese Bakes

Copyright 2019 Food Facts for Healthy Eating


Easy Bolognese

Easy Bolognese is easy to make, delicious and an absolute staple in our home. The kids have theirs on pasta as a base and I use steamed broccoli for mine. This way is really simple using premade Bolognese Sauce. The Leggo’s sauces are the lowest carb I could find so I always keep a few… Continue reading Easy Bolognese

Marinated Beef Steaks

It’s starting to warm up here in Sydney so BBQ’s are happening in the Spring sunshine. This is Mum’s recipe that I grew up with as a kid and I remember fighting over mum’s marinated steak at BBQ’s because it always tasted so much better than everyone elses. It is so simple to make but… Continue reading Marinated Beef Steaks

Cajun Pork Ribs

Here is a great snacking or dinner idea that kids and adults alike love the as they are great finger food.  Pork ribs are really easy to make and absolutey delicious. Most recipes use a lot of sugar in a rib glaze or marinade, which then has a high carbohydrate level. If you use dry spice… Continue reading Cajun Pork Ribs