Leg of Lamb in Slow Cooker Beef Stock

Lamb is the traditional meat to take for your Easter tiffin and this ho-hum cooker version is perfect. Non simply does it come out delicious and tender, you tin can too make a gorgeous gravy out of its juices. Plus it saves space in the oven for your trimmings, it's a no-brainer.

A slow cooker is the platonic thing to use when cooking this joint since a leg of lamb requires cooking at a low temperature and for a long fourth dimension. This is because the muscles in the leg of the lamb have been worked and and then the jointed meat is naturally quite tough.

This recipe is cooked in lamb stock and scarlet wine to create a delicious gravy to serve your lamb with. The boring cooker maximises the flavour of the lamb past locking in all of the aromas of the stock and vino under the highly efficient and well-sealed chapeau. The stock and red wine also keeps the lamb meat succulent during cooking every bit the condensation hits the lid and falls back into the slow cooker, significant the meat reabsorbs any flavoursome moisture.

If you'd like to enrich the flavour of your gravy, you tin ever add 1tbsp of chicken or beef instant gravy granules instead of cornflour at the end of the cooking time, and simmer on the hob until thickened.

Flavourings

Any herbs tin be used in this recipe however we find that woody herbs such as rosemary, thyme or oregano work best. If you are replacing fresh herbs with dried herbs, use 1tsp.

For a less rich gravy, attempt substituting the ruby-red wine for white wine. Brand sure it's a dry white vino such every bit Pinot Grigio, Sauvignon Blanc or Riesling. Or if you'd prefer a booze free gravy, substitute the wine amount for an equal amount of more than stock.

If you can't notice lamb stock, so substitute it for chicken or beef stock. Fresh liquid stock will yield more than flavor than a stock cube, however fresh is a more than expensive option.

Leftovers

Refrigerate or freeze whatever leftovers of your lamb within 90min of cooking it. Make certain information technology'south room temperature (getting it into the freezer as before long as it reaches this point) and covered, either in an airtight container or wrap well with cling picture. Y'all tin can keep your lamb refrigerated for up to 2 days, and frozen for upwards to one month. If frozen, defrost your lamb in the fridge overnight.

When reheating your leftovers, make sure they are pipe hot all the way through. You lot can't reheat your leftovers more than once, so it's sensible to freeze your lamb in portions and only defrost what y'all need.

Lamb leftovers work well in curries, salads, pilaf and stews.

Cal/Serv: 356

Makes: iv - 6 servings

Prep Time: 0 hours 5 mins

Cook Time: eight hours 0 mins

Full Time: 8 hours 5 mins

Half leg of lamb, most 1kg

garlic cloves, sliced

Small handful fresh rosemary sprigs

150 ml

cherry-red wine

200 ml

lamb or chicken stock

two tbsp.

cornflour

i tsp.

redcurrant jelly

Make modest incisions all over the lamb, and printing a piece of garlic and a minor sprig of rosemary into the cuts. Flavour the lamb well all over. Place the lamb in the slow cooker pot. Pour in the vino and stock. Cook on low for 8hrs until tender. Halfway through the cooking time, quickly open the pot, turn the lamb articulation over and encompass quickly with the lid again (don't go out the pot uncovered for longer than necessary, as the meat volition have longer to cook).
When ready, transfer the lamb to a plate, embrace tightly with foil and leave to balance for 30min. Meanwhile, to thicken the gravy; strain the liquid into a medium pan. Mix the cornflour in a small basin with 1tbsp of the liquid and render this mixture to the pan. Simmer over medium heat until thickened. Stir in the blood-red currant jelly and so adjust the seasoning to sense of taste. Slice the lamb and serve with roast potatoes, light-green vegetables and the gravy.