She beckoned me from the corner…the corner of the lower shelf of the refrigerator. Her plump rib-eye pointed right at me, I had to grab it. It’s rare that I succumb to this so early in the day. It’s always more of a nighttime dish for me. I don’t have to eat the whole thing. How about just one rib? I can do that. I was already set up to have an egg white omelet with kale. Why not add one more morsel? The great thing about lamb is that it packs a flavor punch. Even when trimmed, a rack of lamb has plenty of flavorful, tasty fat. This can definitely change any routine breakfast. A typical rack of lamb comes with 8 ribs. For a dinner portion, one will typically get 4. For a breakfast side meat, one or two is plenty. One or two ribs, sliced, can cook very quickly, and doesn’t require any oven time like a properly seared and oven roasted preparation. Make sure your lamb is grass fed. Most Australian and New Zealand lamb is. It’s rare that it isn’t. Grass fed means higher omega 3 content, and less omega 6. That’s one of the keys to paleo eating; lower your omega 6 intake and increase your omega 3.