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Before spending thousands on expensive procedures, watch this! Mixing coconut water, fresh lemon, and extra virgin olive oil is a classic wellness trick for hydration and kidney health.

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GREEK-STYLE SLOW-COOKED LAMB SHOULDER WITH LEMON POTATOES Ingredients Lamb 1 bone-in lamb shoulder, around 1.8-2kg 2 brown onions, sliced Olive oil Fresh oregano or 2 tsp dried oregano Salt Black pepper Lemon sauce 100ml olive oil 3 large garlic cloves Zest of 1 large lemon Juice of 1 large lemon, reserving a little 1 tsp Dijon mustard 1 tbsp honey 500ml chicken stock Salt Black pepper Potatoes 1kg waxy potatoes, chopped 250-500ml water, as needed Extra lemon zest Fresh parsley, chopped To serve Fresh salad Feta Extra lemon Method Heat the oven to 150°C / 300°F. Blend the olive oil, garlic, lemon zest, most of the lemon juice, Dijon, honey, chicken stock, salt and pepper. Season the lamb and sear well in a little olive oil, then remove. Add the onions to the same pan with a little salt and toss through the lamb juices. Sit the lamb on top, pour over the lemon sauce, drizzle the lambwith olive oil and add the oregano. Cover and cook for 2 hours. Remove the lamb and oregano. Add a little water to loosen the sauce, season, then add the potatoes and mix through. Sit the lamb back on top and spoon over some sauce. Increase the oven to 180°C / 350°F and cook uncovered for 40 minutes, until the potatoes are tender and lamb is golden. Finish with lemon zest, parsley and the reserved lemon juice, then return to the oven for 5 minutes. Pull apart and serve with the lemon potatoes, onion gravy, fresh salad and feta. 🎥 whatkelscooks | IG

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