I fancied doing a moroccan lamb casserole, but the local supermarket didn't have a good selection of lamb - I ended up buying leg of spring lamb on the bone (around 1kg). I've got a slow cooker, so was thinking of cooking the lamb on low for 6-8 hours, with the casserole mix also in the pot (it's a packet mix, makes around a pint of sauce).
Does anyone think this will work, or am I about to ruin a perfectly nice bit of lamb? I'm a novice at cooking meat as it is...
Thanks!