How would you do a leg of lamb in a slow cooker?

[ShinyAndNew]

Or is it better in the oven? I've never had it from the slow cooker before.

rub with olive oil, make slits all over with a knife and stuff with piece of garlic and sprig of rosemary. salt and pepper to season.

Stick it in the slow cooker and pour in a large glass of red wine. You won't need to add water or stock as there will be plenty of liquid/juice from the meat as it cooks.

leave for about 6-7 hours, then try and remove it (I say try because it will be so tender it will literally fall apart as you lift it out!

Then just remove the garlic and rosemary from the slits and carve!

No not me, you want crispy skin. Its far too good a cut for slow roasting it just needs a good fast cook and nice and slightly pink.

I think the slow cook above would suit a nice shoulder piece.

I would do a leg of lamb in the oven and a shoulder of lamb in a slow cooker coz' I like the leg medium rare[yumm].
The usual method for the leg in Rollmops' towers is as follows.
Bring the leg to room temp (i.e. take it out of the fridge about 2 hours prior to cooking).
Finely chop rosemary and garlic, mix with 2 tablespoons of butter, season well with sea salt and pepper.
Make deep slits all over the top side of the said leg of lamb(the side with bit of fat) try not cut all the way through though, but go as deep as you can.
Rub the butter mixture all over the top side where te slits are.
Pop the leg into a large roasting tin and cover with foil.
In the 180C oven, think it was 25min per lb, I check with meat thermometer to get the desired pinkness. Google has all roasting times.
For the last 30 min, remove the foil.
Let rest at least 25min.

For the shoulder, I like the this recipe:
saute couple of chopped onions, leeks, carrots, in the slowcooker they go; then pop in the seasoned and well browned shoulder, in go couple of tins of tomatoes, couple of tins of butter beans and seasonings.
Cook forever on slow; it's divine with crusty bread and bossy red.