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?
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29-03-2015 12:10 #1
Slow cooker roast lamb
29-03-2015 12:42 #2
I use shoulder if I am slow roasting a lamb, it is the best cut for it! Mmmmm. Whenever I've tried to slow cook a leg it comes out dry so I just do them traditional style now!
29-03-2015 13:24 #3Senior Member
- Join Date
- Dec 2005
If I ever slow cook a piece of lamb (I don't have a slow cooker, I just put it on low in the oven for about 4-5 hours) I always use the shoulder cut, it's much better suited to slow cooking than the leg.
29-03-2015 13:37 #4
No tea towel will help with the dryness. Also putting straight on the bottom and potatoes around it instead under will too. I wish I had a leg of lamb in my slow cooker. It's empty but if I find some baking mojo I might put a pull a part or a cake in there.
@misskittyfantastico how could you not have a slow cooker. They make your day so much easier.
You amaze me with fantastic baking and meals.
29-03-2015 14:02 #5
I don't have an oven and I've never in my life cooked a roast dinner. I would love to do one in my slow cooker but I'm worried it wouldn't work.
Do you put anything else in with the meat or just literally put it in and turn it on?
29-03-2015 14:11 #6
I know shoulder is better for slow cooking but I find it so expensive. I hear all the time how it's a cheap cut but at $17-18kg vs $8kg for a leg I don't see how that's cheap. I have never seen it on sale like legs are. I can't afford $30 odd for one meal and some left overs. I'd love to know where people get these cheap lamb shoulders from.
Last edited by WiseOldOwl; 29-03-2015 at 14:15.
29-03-2015 14:17 #7
Sometimes it just chucked in other times I make up a spice or a marinate. You won't get a crispy skin but you will get mouthwatering beautiful meat. Often falling off the bone with yummiess
If you want a sauce or marinate mix slow cooker central has heap's.
I have been known to chuck a whole frozen chook in and tip a bit of bbq sauce over it and come back 8 hours later to yummiest chook.
Roast pork is super yummy especially if you plan on pulling it. You won't get any crackle. If want crank lever crispy skin on chicken you just put it in the oven for 10 mins at the end.
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29-03-2015 16:26 #8
I have done a few legs of lamb in the slow cooker. I usually use the McCormick Greek Lamb & potato mix. It's delicious! I don't put a towel under the lid as it needs the moisture.
29-03-2015 18:54 #9
30-03-2015 10:27 #10
I've got mini roasts to put in today.. how long should I put them on low? There's 3 of them.
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