It doesn't necessarily matter which joint of Lamb (or any other kind of meat) you use for this recipe as it is that easy and slow cooking will ensure any cut of meat will be succulent.
Put leg of lamb in medium slow cooker. Add an onion thats been cut in half, veg / or other stock (500ml ish), couple of garlic cloves if you choose - whatever you choose to put in the stock is up to you, they will only enhance the flavours: you can just use hot water, will still work.
Put the slow cooker on high for 4hrs
or
High for 1hr and then medium for another 7hrs
(Length of time depends on size of meat - this is based on 1 /2 legs in a medium sized slow cooker)
Both work wonders. However I always like food in a slow cooker to actually cook slowly so I would always choose for the 8+hr.
Take the meat out and dish up. Throw away the stock, unless you want to make gravy out of it.
*cue someone who can make gravy from this kind of stock*
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