Last time I did a leg of lamb in the slow cooker in was falling apart but a bit on the dry side. I did the tea towel under the lid that time and I think that was why. I've just put another one in the SC on a bed of potatoes, smothered it in garlic and rosemary, no tea towel this time. Fingers crossed it's yummy this time.
Anyone else do roasts in the SC? What are your tips for success?