Slow cooker Roast Lamb

**mrscricket** · April 27th, 2009, 09:06 PM

I need help with how to cook a roast lamb in the slow cooker.. I know there is a thread about slow cooking but it was super long and I got a bit lost, and I know there is a section with slow cooker recipes but I kept getting side tracked by all the lovely, yummy recipes so I thought it would be easier to just ask!

How do you cook your roast in the slow cooker? Mum brought me one for Christmas and after a first, disasterous attempt at cooking some hideous sausage thing, I stuck it in the back of the cupboard. The other night I made a casserole and, if I may say so myself, the meat was beautiful! DH suggested we try a roast but I'm not really sure how to do it. I've googled a few things but everyone seems to have a different way. Water in the dish, no water but on a up-turned dish (just a regular dinner plate?), on top of vegies, browning the meat first (do you have to do that?)

. Argghh - it's confusing!! Any suggestions would be fabulous!

**catherinemoses** · April 27th, 2009, 09:18 PM

I'm not sure

The only time I have tried to do a roast in my slow cooker the meat few completely apart when I tried to take it out so I ended up turning it into a thick soup!! I did put water in it and cooked it for a long time.

I have done lamb shanks in the SC and I browned them first and put them in with some canned tomatoes and herbs and they were very nice and moist but did not fall completely apart!

HTH...probably didn't tho

**Jaycee** · April 29th, 2009, 05:05 PM

Hi there
I only ever do roast lam in the slow cooker now, it's devine and so simple!
All I do is cut my vegies up (I usually only put potatoes and carrots in there and boil peas, corn cauli and brocolli after), chuck the vegies in the slow cooker and put the meat on top.
I don't put any water in and it turns out perfect every time and the meat is so tender!
Good luck!

**Phteven** · April 29th, 2009, 05:09 PM

I never use the oven to roast my lamb now.
I just get a leg, rub whatever seasoning I want on it and then bung it on top of an upturned saucer.
Sometimes I do it from frozen which takes a lot longer but would be imposssible in the oven.
I still do my veges in the overn because I'm hopelessly addicted to crispy roast potatoes.

**Jaycee** · April 29th, 2009, 05:12 PM

Originally Posted by brontide

I still do my veges in the overn because I'm hopelessly addicted to crispy roast potatoes.

Oops, I forgot to add, I put my vegies in the oven for 1/2 an hour before the meat is finished to crisp them up

and I don't brown my meat either

**Ozstar** · April 29th, 2009, 05:15 PM

Originally Posted by Gracious_Goddess

Hi there
I only ever do roast lam in the slow cooker now, it's devine and so simple!
All I do is cut my vegies up (I usually only put potatoes and carrots in there and boil peas, corn cauli and brocolli after), chuck the vegies in the slow cooker and put the meat on top.
I don't put any water in and it turns out perfect every time and the meat is so tender!
Good luck!

I do mine the same but we add pumpkin and sweet potato too. Sometimes I put the veggies in the oven once they are cooked to crisp up the outside.