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?

Many thanks

Steven Grace wrote:

> 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.

On Fri, 02 Jan 2004 10:07:17 -0500, Dave Smith
> wrote:

>Steven Grace wrote:
>
>> 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 he

http://www.australian-lamb.com/index3.html

"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.

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" >
wrote:


>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" > wrote in message
...
> On Fri, 2 Jan 2004 11:37:21 -0500, "Anthony" >
> wrote:
>
>
> >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?

Su
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" >
wrote:

>
>"Taffy Stoker" > wrote in message
.. .
>> On Fri, 2 Jan 2004 11:37:21 -0500, "Anthony" >
>> wrote:
>>
>>
>> >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?
>
>Su
>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. :-)