to ask how to slow cook my lamb?

[armani]

have bought a half leg of lamb to cook on christmas day. i am cooking a turkey in the oven so wanted to use the slow cooker for the lamb.

does anyone know how long i should cook it for and how much water to add. lots or just a bit? and seasoning?

tia x

ANYONE?

I would sear in a pan first, then cook on low for 8 hours. Or on high for 5 hours but would be much nicer cooked on low.

I agree with chipmonkey. I would get a pan nice and smoking hot and season and then sear the meat so it gets nice and brown - more flavour that way.

Low for 8 hours would definitely be best.

Doesn't need much liquid - just 1/2 cup of water should be enough - or 1/2 cup of wine (I usually use it as an excuse to open a bottle early )

Greek Lamb in the Slow Cooker.

1/4 cup olive oil
1/2 cup lemon juice 4-6 garlic cloves, crushed
1 teaspoon dried oregano
1/4 teaspoon nutmeg

In the slow cooker, mix the oil, lemon juice, and herbs.

Put the lamb in to the liquid, making sure it's well coated.

Cook on high 4-8 hours depending on the size of the piece (s) of meat.

Make a sauce by combining a tablespoon of mint jelly with 1/4 cup balsamic vinegar...microwave until the mint jelly dissolves into the balsamic...you'll need to give it a good stir to achieve this....

Dh does a brilliant Jamie recipe with a mint and caper sauce. I think it's basically bang in hot oven, turn low, leave for four hours. Will try to find.

oh i make that Jamie one a lot and it is divine! that's for shoulder of lamb though which is cheaper fatty cut of meat and responds well to long slow roasting. Could well work with the leg of lamb too though I guess! simply put in a pan, add loads of garlic (whole cloves with skin on), rosemary, salt, pepper, I add a bit of water to the bottom of the pan,then cover with a triple layer of foil. Whack oven up to highest setting then put the lamb in and reduce temperature to around 150 and leave it for four hours (go to pub, for a walk etc!) - nyum nyum... havent got a slow cooker so I dont know how that would translate...

here

slowly

Really nice Nigel Slater recipe here

Have also used this with a shoulder to great effect.

Mmmm!