Or log in with:
Register to join the discussion, get discounts and more.
This is page 1 of 1 (This thread has 5 messages.)
Impressive but surprisingly easy dishes to make
HiI have bought a half a leg of lamb today which I am going to cook on saturday using the slow cooker.I was going to do it on a bed of carrots, leeks & onion and do some roast spuds in the oven when the lamb is almost done <<drool>>But just wondering if I need to brown it first and do I need to trim the fat off??Also do I need to put any stock in? Normally when I do a whole chicken I just bung a stock cube in but no liquid iyswim.Thanks
Better is you give it a good searing first. You might have a problem with the veggies over cooking if theyr,e all on the bottom. I,ve had better result with things wrapped around the lamb ( like a cross between a roast and a casserole)
I would brown it off and put it on a trivet or rolled up tinfoil, to allow juices to drain , minimal amount of liquid but you will need enough to cover the veg if you put them in the bottom.
Do you think I would be better to start the meat first then add the veg later?
I think I browned mine in the wok and then just slow cooked it all day with some rosemary.WAs a huge joint, tasted yummy
Join the discussion
Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.
Already registered with Mumsnet? Log in to leave your comment or alternatively, sign in with Facebook or Google.
Please login first.