I don't agree. Well it won't harm it but I guess it would be more stewed/poached, a bit like you do with a corned beef although 5 cups probably wouldn't totally cover the meat. However when I do a roast I put it on an upside down saucer and then maybe put a small drizzle of wine over the top and that's it.
Caro, what I usually do with roast lamb is to eat roast on the night then a lamb curry for dinner the next night.
Just cut it off the bone in chunks and toss it in the slow cooker with some potatoe, carrot, peas (or whatever you fancy) and the curry mix of your choice (I like the pataks korma at the moment - it's quite mild) and cook until the veges are done (about 3 hours on auto in mine). Serve with rice and natural yoghurt (with fine sliced leb cucumber and finely chopped or mashed oregano and/or mint).
Michelle- The porcupine meatballs are low in fat and definitely yummy. I think pretty much most things aren't that high in fat especially if you use lean cuts of meat because you don't have to cook with any oil. Of course anything creamy or cheesy will add to the fat content but you can make things creamy by using light evaporated milk and then thickening with cornflour.
Caro- YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAY I'm so glad that you loved your meal last night, meat alwas comes out so beautiful in the SC. You could do what Chloe suggested buy putting all the leftovers in with some veg but maybe add a tin or 2 of tomatoes, a bit of red wine and some herbs? Thicken just before serving with some cornflour? A suggestion out of the SC would be rissoles, leftover roast lamb rissoles are delicious.
Going to jump in on this thread. I've been a proud SC owner for almost a year now. It is the best thing ever. I have told my DH if we ever split, I get custody of the SC
Tonight we are having french onion lamb chops done in the SC. One of the family favs. I'll serve it with steamed vege....
Caro- Let go hun and just bung it all in. As long as it's about half way you should be right. Depending what else you put in, ie, veg etc. 2-3 hours would probably be enough.
Last edited by Tigergirl1980; May 1st, 2007 at 12:48 PM.
You could if you wanted to have a lamb and veg pasta sauce.
Well here is a made up recipe you could do using your ingredients. I would cook the veg alone because your meat is already cooked and then add that in maybe when there's an hour to go.
1 can tinned tomatoes, crushed
3/4 tsp dried organo
1/2 tsp dried basil
1 bay leaf (optional)
1-2 cloves garlic crushed
1 1/2 tsp sugar
salt and pepper
1 onion chopped
2 cups chopped mixed vegetables
Cook on high for 3-3 1/2 hours. Keep an eye on it, if it gets too thick add some stock or plain water, or even some more tomatoes. If it's too thin, thicken with cornflour at the end. Put your lamb in after 2 hours.
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