Query re. cooking roast lamb in slow cooker

Technically, it's braising, Jack.

ill be watching this too, very interested does it roast or stew? reckon id love a roast lamb in the slow cooker

I tried slow cooking a roast lamb joint yesterday after seeing it recommended on here. I was fabulous (so much so that my daughter ate loads, and she's not a roast fan).

I didn't brown it (as I have a slow cooker book which recommends that it's not necessary, so I never bother!). I cut up potatoes in their skins into quarters, studded the rolled roast with garlic and rosemary, and placed the meat on top of the spuds. I slow cooked it on high for 7 or 8 hours, and it was fab.

I'm still on the soft food stage, so I'm not able to tolerate meat that needs a bit of chewing. This was perfect 'melt in the mouth' . The spuds were great too. .

I did a 1.3kg boneless (deboned) roast in my slow cooker. It was BRILLIANT. The meat should be browned first in a frypan, then placed in the cooker so that it doesn't touch the bottom - I browned then studded with slices of garlic and placed on peeled onions and potatoes. It was also necessary to pour in about 1/2 cup water (or tomato juice, wine, stock etc) at the bottom of the cooker. The recipe I had said 3-4 hours on high or 8 hours on low or "auto". But it took just over 2 hours on high. I used a meat thermometer but in the end could tell by pressing the meat that it was to my taste.

I expect it would take the longer time if it had the bone in or had been rolled.

It was easy, didn't shrink much at all and tasted great. I froze some in thick slices between pieces of baking paper.

Then I added water and bones to the meat juices at the bottom of the cooker and made some of the best stock I've had in years.

Cheers.

Thanks Daniela
Going to try it too. sounds fab and no fuss which is what I love. :-)

Yummo! Thanks, will give it a try!

Oh yum, thank you Daniela, that sounds delicious. I'll definately be trying it :-)

Cheers - Carrie :-)

hi peazles
i do roast lamb all the time...
i usually start by searing it off in a pan first although last time i didnt and it turned out exactly the same lol..
but i make my own sauce to cook it in...
i mix together some wholegrain mustard, olive oil, parsley, rosemary, salt pepper alot of garlic,(any herbs really are good), then i smother it all over the meat and cook it on high for about 2 hours, then turn it down to low for about 5 hours...
it is sooo soft.. as in i cant even cut it with a knife, it just breaks up..
also a variation which was lovely.. instead of the wholegrain mustard put a can of chopped tomatoes, and it just adds a lovely flavour while it is cooking..
plus all the juices in the bottom of the pan make a lovely gravy =)

Sorry only done silverside.

Check out this recipe.....

http://www.sunbeam.com.au/Pages/Recipes/RecipeDetail.aspx?iid=9082

Hi there

Just wondering if anyone here has cooked a roast lamb in a slow cooker? I'd like to give it a shot but not sure about it. Any directions would be greatfully received!!