Slow cooker Lamb

Steven Grace said:

Could anyone help me out with a recipe for a leg of lamb cooked in a slow cooker?

The recipe that I am after used redcurrant jelly in the cooking sauce.

Failing that, has anyone ever cooked a leg of lamb in a slow cooker and if so, what size was the
leg and how long was the cooking time?

Why would you cook a nice cut of meat like leg of lamb in a slow cooker. That is roasting material.
There are some tougher cuts of meat that benefit from that style of cooking, but it seems a waste of
a prime cut of lamb to do that to it.

Dave Smith said:

Steven Grace said:

Could anyone help me out with a recipe for a leg of lamb cooked in a slow cooker?

The recipe that I am after used redcurrant jelly in the cooking sauce.

Failing that, has anyone ever cooked a leg of lamb in a slow cooker and if so, what size was the
leg and how long was the cooking time?

Why would you cook a nice cut of meat like leg of lamb in a slow cooker. That is roasting material.
There are some tougher cuts of meat that benefit from that style of cooking, but it seems a waste
of a prime cut of lamb to do that to it.

YUP. No mention of slow cooking here:

australian-lamb.comindex3.htmlOpen ↗

"Dave Smith" <[email hidden]> wrote in message
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Quoted message said:

Why would you cook a nice cut of meat like leg of lamb in a slow cooker.

That

Quoted message said:

is roasting material. There are some tougher cuts of meat that benefit

from

Quoted message said:

that style of cooking, but it seems a waste of a prime cut of lamb to do

that

Quoted message said:

to it.

I like slow cooked leg of lamb. Patricia Wells has a recipe for "seven hour leg of lamb" from a
restaurant in Paris which I thought was excellent. Now redcurrant jelly, tho', so musn't be the one
the OP was after.

On Fri, 02 Jan 2004 11:37:21 -0500, Anthony wrote: Yep, I have a recipe somewhere here for
24hour lamb.

I love lamb shanks and they are best braised slow (3-4 hours) lots of connecting tissue to turn into
gelatin... makes them beautifully tender.

if you need that recipe for 24hour lamb I will dig it out on request.

On Fri, 2 Jan 2004 11:37:21 -0500, "Anthony" <[email hidden]>

Quoted message said:

I like slow cooked leg of lamb. Patricia Wells has a recipe for "seven hour leg of lamb" from a
restaurant in Paris which I thought was excellent.

Do you have a copy of that recipe?

"Taffy Stoker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anthony said:

I like slow cooked leg of lamb. Patricia Wells has a recipe for "seven

hour

Quoted message said:

Quoted message said:

leg of lamb" from a restaurant in Paris which I thought was excellent.

Do you have a copy of that recipe?

Sure: 6 medium onions, quartered 6 carrots, peled and quartered 1 whole head of garlic, cloves
peeled and halved 6 bay leaves 1 bunch of fresh thyme, or several teaspoons dried 1 leg of lamb,
bone in 6 to 7 lbs salt and pepper 2 bottles dry white wine 5 lbs large boiling potatoes, peeled and
quartered 5 tomatoes, peeled, cored, seeded and chopped

Preheat the oven to 425 F Layer the onions, carrots, garlic, bay leaves and thyme on the bottom of a
covered nonreactive roaster large enough to hold the lamb. Place the lamb on top and roast,
uncovered, for 30 minutes. Remove the roaster from the oven and generously season the lamb with salt
and pepper. Return it to the oven and roast it for 30 minutes more. Remove the roaster from the
oven, place it on the stove, slowly pour the wine over the lamb, cover and bring the liquid to a
boil. Return the roaster to the oven and roast until the meat is very tender, still juicy, and
falling off the bone. Timing will vary according to the size and age of the leg of lamb. Once the
wine has been added it will generally take 4 to 5 additional hours. One hour before serving bury the
potatoes and the tomatoes in the liquid, cover and roast until the potatoes are cooked through.
Yield 12 servings.

On Mon, 5 Jan 2004 11:52:35 -0500, "Anthony" <[email hidden]>

Quoted message said:

"Taffy Stoker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anthony said:

I like slow cooked leg of lamb. Patricia Wells has a recipe for "seven

hour

Quoted message said:

Quoted message said:

leg of lamb" from a restaurant in Paris which I thought was excellent.

Do you have a copy of that recipe?

Sure: 6 medium onions, quartered 6 carrots, peled and quartered 1 whole head of garlic, cloves
peeled and halved 6 bay leaves 1 bunch of fresh thyme, or several teaspoons dried 1 leg of lamb,
bone in 6 to 7 lbs salt and pepper 2 bottles dry white wine 5 lbs large boiling potatoes, peeled
and quartered 5 tomatoes, peeled, cored, seeded and chopped

Preheat the oven to 425 F Layer the onions, carrots, garlic, bay leaves and thyme on the bottom of
a covered nonreactive roaster large enough to hold the lamb. Place the lamb on top and roast,
uncovered, for 30 minutes. Remove the roaster from the oven and generously season the lamb with
salt and pepper. Return it to the oven and roast it for 30 minutes more. Remove the roaster from
the oven, place it on the stove, slowly pour the wine over the lamb, cover and bring the liquid to
a boil. Return the roaster to the oven and roast until the meat is very tender, still juicy, and
falling off the bone. Timing will vary according to the size and age of the leg of lamb. Once the
wine has been added it will generally take 4 to 5 additional hours. One hour before serving bury
the potatoes and the tomatoes in the liquid, cover and roast until the potatoes are cooked through.
Yield 12 servings.

Thank you Anthony. :-)