slow cooked lamb. FAO Mobile Chicane, and others.
Discussion
right this is going to be our christmas dinner, and i really don't want to mess this up.
after reading lots and lots of pages of the slow cooker thread, here's what i'm thinking.
i got a nice leg of lamb at smithfield the other night, and guessing on about a 6-8 hour cook on low.
these are my initial thought, (remember i'm new to this)
brown the lamb on all sides for approx 10 minutes, season to taste.
once done, move to the slow cooker, and sit on top of, a couple of rough cut carrots and onions, (not cut to small.)
then add some red wine, i think about a third of the way up the lamb leg?
lid on, leave for 6-8 hours.
when its done, serve with roasties, veg and stuffing
so for the questions.
i was going to pierce the lamb before browning, and add rosemary and garlic slithers. but after reading a few posts, is this pointless??? should i add the rosemary and garlic, at the start, or chuck it in, 2 hours before serving?
also, how much red wine. a glass, a bottle, cover a 1/3 of the joint, i don't know?
then theres the gravy, i like it thick, how do i achieve this, using the juices that are left in the crock pot?
and finally, when the joint is done, after 6-8 hours, do i remove, and let it sit for 15 mins, before carving, or should it go in a red hot oven for a final 10 minute blasting?
any help really appreciated, as i want this dinner to be the best yet
after reading lots and lots of pages of the slow cooker thread, here's what i'm thinking.
i got a nice leg of lamb at smithfield the other night, and guessing on about a 6-8 hour cook on low.
these are my initial thought, (remember i'm new to this)
brown the lamb on all sides for approx 10 minutes, season to taste.
once done, move to the slow cooker, and sit on top of, a couple of rough cut carrots and onions, (not cut to small.)
then add some red wine, i think about a third of the way up the lamb leg?
lid on, leave for 6-8 hours.
when its done, serve with roasties, veg and stuffing
so for the questions.
i was going to pierce the lamb before browning, and add rosemary and garlic slithers. but after reading a few posts, is this pointless??? should i add the rosemary and garlic, at the start, or chuck it in, 2 hours before serving?
also, how much red wine. a glass, a bottle, cover a 1/3 of the joint, i don't know?
then theres the gravy, i like it thick, how do i achieve this, using the juices that are left in the crock pot?
and finally, when the joint is done, after 6-8 hours, do i remove, and let it sit for 15 mins, before carving, or should it go in a red hot oven for a final 10 minute blasting?
any help really appreciated, as i want this dinner to be the best yet
I cooked something very similar to this a couple of weeks ago. Yes to cutting the meat and sticking garlic and rosemary in, it really works.
For the gravy, I strained the remaining juice after moving the meat to rest, and used that about 50:50 with Bisto to thicken it. The Bisto also took the edge off the fact that the cooking juices were quite wine-heavy. Worked very well!
For the gravy, I strained the remaining juice after moving the meat to rest, and used that about 50:50 with Bisto to thicken it. The Bisto also took the edge off the fact that the cooking juices were quite wine-heavy. Worked very well!
thanks all.
i like the sound of the gravy cappo, cheers, i'll go for that.
shaw tarse, i love anchovies, use them a fair bit, and am happy to try what you suggest.
pferde. bugger. joy, of joys our oven just packed up, (not ideal at this time of year) so am having to gamble on the slow cooker. hope its not a total fail.
i like the sound of the gravy cappo, cheers, i'll go for that.
shaw tarse, i love anchovies, use them a fair bit, and am happy to try what you suggest.
pferde. bugger. joy, of joys our oven just packed up, (not ideal at this time of year) so am having to gamble on the slow cooker. hope its not a total fail.
You can use the slow cooker as a 'roaster'.
I'd brown the meat exactly as you've suggested, then set it on a trivet of chunky vegetables - carrot, onion, celery, etc - with no added liquid.
You'd be amazed how much liquid will come out of the meat and vegetables, which will form the basis of a delicious gravy at the bottom of the slow cooker.
If it looks as though the liquid is evaporating (it shouldn't, but all slow cookers are different) add a splash of wine or water.
I'd brown the meat exactly as you've suggested, then set it on a trivet of chunky vegetables - carrot, onion, celery, etc - with no added liquid.
You'd be amazed how much liquid will come out of the meat and vegetables, which will form the basis of a delicious gravy at the bottom of the slow cooker.
If it looks as though the liquid is evaporating (it shouldn't, but all slow cookers are different) add a splash of wine or water.
see, this is why i posted.
you learn an awful lot on these threads
thanks all, i think is looking pretty sorted now, i'll try the minimum liquid route aswell.
i trust your judgement.
and when i regally screw it up, i can tell the mrs you lot said it would be fine
i'll report back how it all turned out, thanks for the replies
you learn an awful lot on these threads
thanks all, i think is looking pretty sorted now, i'll try the minimum liquid route aswell.
i trust your judgement.
and when i regally screw it up, i can tell the mrs you lot said it would be fine
i'll report back how it all turned out, thanks for the replies
Edited by chilistrucker on Sunday 23 December 00:09
I would roast to pink blush in a moderately hot oven. Lamb leg is very lean and tender meat and will dry out if cooked long and slow as it doesn't have the gelatin in the main bit to baste it and keep it moist. If you cook long and slow (very low excepted) you will end up with the shank end nice and melting but I think the leaner rump end would be a bit dry.
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