So tonight we had roast lamb - done in the slow cooker: Last night I prepared it by giving it a little rinse under cold water, cut some slits into the far side and pushed in some minced garlic (store bought in jar) and seasoned with salt n pepper (I like the coarse grinder salt and pepper). Then I wrapped it in foil and put it in fridge overnight. This morning I took it out of foil and placed it in the slow cooker and drizzled some olive oil over it then put it on low. I did get my son to add a half cup of water but it didnt need it tonnes of liquid came out of it anyway so I wont do that again. When I took it out of the slow cooker I just scraped the fat off and pulled away any loose bones and youre just left with super tender meat. It was fantastic!
Posted on: Wed, 15 Oct 2014 10:01:59 +0000