I love slow-cooked lamb along with a big serve of vegetables and gravy. True comfort food in my book!
This recipe is super quick and easy to prepare, then just leave it for the rest of the day to fill your home with the mouth-watering smell.
I do this slow-cooked lamb in my instant pot (multicooker) on the slow cook setting, as there is very little mess and it leaves the oven free to bake the vegetables. This is helpful as roast lamb requires a lower temperature than is ideal for roast vegies. There are 11 of us when we get together for a family meal, so having the extra space for cooking is essential.
The lamb just falls off the bone with this method too, so easy to serve and eat.
At the end of the recipe is a note about reserving the juices afterwards to make a lovely stock.
Slow-cooked Lamb
Lovely, easy to pull apart slow-cooked lamb
Ingredients
Instructions
Preparation
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Remove the lamb leg from any wrapping.
With the end of a sharp knife, cut some short slits into the meat at random intervals. Slice up the garlic cloves into thin pieces. Poke the pieces into the slits made earlier.
Lay the sprig of rosemary on the meat.
You can place an upturned saucer or a trivet into the bottom of the pot/slow cooker. I find that with larger legs, I can't fit the trivet and the lamb into the pot. It will depend on the size of your lamb leg and the size of your container.
Place the leg into the slow cooker and then pour the cup of beef stock over the top.
Fit the lid on and set to seal (if using the multicooker).
Press: Slow Cook high and set for 6-8 hours, the larger the leg the longer the time.
My Philips all-in-one multicooker requires the high slow-cook setting (about 90C), as the low is too low (only about 75C). However, if you have a conventional slow-cooker you will probably use the low setting. Be sure to check your manual for temperature of your settings. -
Serving
Once the time is done, press cancel and then leave to vent naturally.
Remove from the pot and place on a carving plate to rest for 10 minutes before pulling apart.
Serve with roast potatoes or mixed roast vegies and some greens and gravy.
Note
Strain the juices from the pot after removing the lamb. Put into a jug/bowl and cover, then place in the fridge overnight. In the morning, remove the layer of fat and use or place in green waste bin.
The result is a lovely lamb stock to use in soup or casseroles.
