The best slow-cooked roast lamb (possibly the best one in the world) is perfect for cold winter nights when you want to spend more time indoors with some meat and some stews.
A few cups of rice will add a layer of flavorful flavors to your dish that you wouldn’t normally be able to cook on a stove.
Many people also swear by onion soup (soup that’s homemade overnight) and this slow cooker mix is absolutely perfect.
This is one of the few times I intentionally cook a little complicated food with a little bit of error, I do it because I enjoy it. If I’m on a tight budget, I tend to cook a huge one.
Slow cooker half leg of lamb
Onions alone will have you craving this combination night after night. One of the most delicious main ingredients I have for this meal I brought along with me on the go because I thought I’d found it next to the chicken leg I always get at the grocery store. And it’s true.
I buy two to three carrots and onion, or two to three and a half carrots, so you get the message.
If you’re a basic carnivore and have a large enough stock out for all of these ingredients, this won’t take too long. Also notice that here, I have reduced the number of onions, carrots, and garlic (from the usual for this recipe) because they’re covered in a really nice bolognese sauce.
So instead of making one full meal with this recipe, I often make a few “screeches” which isn’t a bad thing because I don’t use as many of these dishes as I can.
Once your stock is full, set your slow cooker to the lowest heat setting and roughly mix everything together in the bowls on the stove and then add half a gallon of water.
For this recipe, I took an extra stock of wine and mixed that in the water, but you could use anything. Pour this over the mixture and cook until the pan starts to turn yellow. If the mixture is more than an hour old, cook another hour. Either way, you won’t think of it as food, you’ll think of it as delicious.
I love making this as a pre-made meal to go with my foodie friends and even the turkey stock. It looks pretty festive.
This classic takes what I consider to be a reasonable amount of time and makes such a moist, delicious dish.
This is something I do quite often because I’ve never found a type of lamb stock that I actually enjoy drinking. So I tend to include what I find myself wanting the whole way through a recipe when I add a layer of turkey.
But even if this slow cooker mix isn’t as old as you think, don’t hold your breath. If you add seconds or even a third gallon of water to the mix, you’ll never end up at the same temperature and will be the same amount of cooked lamb.
Even if you add a liter of water, the sauce will not be liquid; it will become thick. So forget about adding the liquid. Just add your salt and enjoy.
As I mentioned in last week’s post, I tend to use very few things. I generally cook as little as possible and that’s true for me now, even if I’m cooking it on my stove.
But there are still a few DIY tips you need to know so you aren’t trying to make it up as you go along. I usually add two cups of water to the mixture to use as salt.
This was one of the most challenging things that I’ve ever done because I’m extremely careful to have the right amount of salt.
But I want it not to affect the texture of the meat. This is one of the tricks I learned at a book store when I was studying the history of food.
The recipes are mostly single-step, but you use the same measurements for each step as if you were to make and cook on a stove.
This actually needs you to pay attention to the temperature to keep the meat moist and moist. Even if the liquid is a liter, the heat is going to be off.
So put a thermometer on the edge of the pot and make sure the vapor indicator reads below 180 degrees F. If you don’t have a thermometer, you can also have a small gauge—it will just provide the ideal mark, not a temperature.
This slow cooker will be the best on this earth, but it will only be good if you put in some effort to mix everything together, I highly encourage experimenting with the different outcomes for yourself.
I recommend the standard directions for the recipe for each step. Use whatever batch of liquid you can gather to mix. This meal is full of flavors that are so delicious it shouldn’t be touched until
