Results 1 to 10 of 10

Thread: Lamb Roast in slow cooker - help!!

  1. #1

    Join Date
    Oct 2006
    Location
    Adelaide, SA
    Posts
    3,962

    Default Lamb Roast in slow cooker - help!!

    Hi ladies

    I just purchased a slow cooker yesterday, Sunbeam 5.5 litre and I'm very excited, however I have no idea how to use it!

    I want to do a lamb roast in it tomorrow, I've been reading that it's best to pop the roast up on something like potatoes in the bottom.

    Only thing is I leave for work at 8:30 and don't get home til just after 5. Will the potatoes be burnt by then and is that too long to leave the roast in for??

    Please help me!
    Thanks!!
    xxx

  2. #2

    Join Date
    Nov 2004
    Location
    Giving the gift of life to a friend..
    Posts
    4,264

    Default

    I have done roast chicken on top of potatoes, carrots & pumpkin chunks...
    I used to leave for work at 7:30am & get back at 5ish, on low all day & it was perfect!

  3. #3

    Join Date
    Dec 2005
    Location
    In Bankworld with Barbara
    Posts
    14,222

    Default

    Isn't another way to use foil balls underneath it?

  4. #4

    Default

    I always use an upside down saucer underneath.

  5. #5

    Join Date
    Sep 2005
    Location
    Crazytown
    Posts
    2,455

    Default

    The potatoes won't burn as some of the juice from the lamb comes out and keeps it moist and like Sherie said you can use foil balls or an upturned saucer as well.

    hugs xoxo

  6. #6

    Join Date
    Dec 2004
    Location
    Sydney
    Posts
    1,444

    Default

    I actually put water in with my lamb roast. So just incase you are interested here is what I do:

    Put the lamb roast in the sc. Put enough water so the lamb is sitting half in it. I add one stock cube (mix with a bit of hot water first), cut up 1 small onion, crush or chop 2 reasonably sized garlic cloves (or less/more if you want) and put them in the sc (in the liquid). I also season lamb with pepper and I also sprinkle a decent amount of mixed herbs (rosemary, thyme etc) on and around the lamb. Then I put it on low for 5 or 6 hours.

    I use the liquid for the gravy (pour through a sieve, put on stove, mix with a little gravox and also thicken with flour if needed. Then when done I normally put the sieved bits back into the gravy). And I also put the lamb roast in the oven for 15min or so to crisp it up.

    It sounds like alot of work, but OMG it is sooo yummy and very tender. The gravy is very yummy too

  7. #7

    Default

    i was jut about to come in and ask about slow cooker roast lamb lol

    Nadine - that sounds great... know what im havign for dinner this week!!

    thanks ladies, always a wealth of information!

  8. #8

    Default

    Nadine, i made my lamb like that yesterday, couldnt believe how amazing it was! i've never done a roast in the slow cooker before, never go back to the oven!! the gravy was delicious and i just did the veges in the oven as i normally would (the roast was huge and took up most of the slow cooker)

    i had another couple over plus DP and they all agreed it was amazing. So thanks for that recipe!!

  9. #9

    Join Date
    Dec 2004
    Location
    Sydney
    Posts
    1,444

    Default

    katnap- Oh glad you liked it. See I wasn't lying, hehehe I am very happy that you enjoyed it

    Caro- The lamb is sooo much more tender isn't it

  10. #10

    Default

    i went to cut the lamd and it just fell apart lol. the bone was clean as, as the meat just literally fell off of it. No wasted roast trying to cut lol. there was alot more juices lef tthan i would use, so i froze it in ice cubes, used it to make gravy for lamb cops the other night


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •