Slow cooked lamb leg or shoulder

1

I like to keep my rubs and marinade simple, when using our Ryeland lamb, I want the flavour the meat to shine. Our ryeland lamb is succulent almost sweet, the fat is superb.
I dry slow cook cuts such as whole shoulder and leg (whole or half) and shanks, rubbing the cuts with a little olive oil, salt and pepper, dry slow cooking on low overnight.
After the meat is cooked in the slow cooker, I will do a quick burst in the oven to give the outside just a little crunch and browns it slightly.
Serve with your regular vegetables (potato, pumpkin, carrot, onion), tossing it through the lamb juices. When quince is season (April), throw chucks of quince in the juices, its cooking time is approximately the same as pumpkin.

Ingredients

Directions

1

I like to keep my rubs and marinade simple, when using our Ryeland lamb, I want the flavour the meat to shine. Our ryeland lamb is succulent almost sweet, the fat is superb.
I dry slow cook cuts such as whole shoulder and leg (whole or half) and shanks, rubbing the cuts with a little olive oil, salt and pepper, dry slow cooking on low overnight.
After the meat is cooked in the slow cooker, I will do a quick burst in the oven to give the outside just a little crunch and browns it slightly.
Serve with your regular vegetables (potato, pumpkin, carrot, onion), tossing it through the lamb juices. When quince is season (April), throw chucks of quince in the juices, its cooking time is approximately the same as pumpkin.

Slow cooked lamb leg or shoulder