lamb joint in a slow cooker?

fizzypops

hi all
i have decided to dig out my slow cooker and start using it again, i am planning on doing a roast tomorow and have a joint of lamb (on the bone) defrosting as i type.

i want to cook it in the slow cooker but not sure if i need to put liquid or anything else in with it.

im popping to the shop tomorrow morning so if anyone has any good suggestions as in flavouring etc i can get it tomorrow. also how long do i need to cook it for?!!

can you tell im new to this slow cooking lark!!!

thanks for reading and if anyone can help ill be sooooo greatful.

icecreamdogpark

I would brown it in a large frying pan ,you may have to hold it sometimes so most of outside is brown and brown ends if possible pop in SC add fried onions,carrots,and maybe other root veg,some herb`s and some veggie/light beef chicken stock,at least to half cover if not 3/4 cover ,cook on low for 9 hrs, (take out lamb and rest it somewhere warm low oven) then i add old fashioned bisto mixed with water. Have never been dissappointed! Also should fall of the bone :j

sarahlouise210

i always cook my lamb joints in the slow cooker and they turn out yummy !! I dont brown .... I just wrap it loosely in foil -I stand a small dish in the slow cooker so its off the bottom....then I put boiling water in to the level of the dish keeping it off the bottom( about 2 inches in my 6.5 l) . The liquid in effect steams the meat so its succulent - when its cooked I take the lamb out of the slow cooker, there will be a small amount of liquid that has oozed into the dish.... there will be A LOT of liquid that has accumulated in the foil - open the foil and pour the liquid into the slow cooker - this makes AMAZING gravy !!

Fruball

Kn0rr Lamb stocks are gorgeous. I would brown it (as above) then pop in with sliced potatoes, chopped carrots and make up some cornflour and cold water, add boiling water and lamb stock (0x0 are not nearly so good) and cook for hours and hours - will make beautiful lancashire style hotpot on the bone. Extra flavour