"Dave Smith" > wrote in message
...
>
> 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.
>
>
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.