A soft, shreddable lamb joint with deep, savoury flavour — effortless and impressive.
Ingredients
- 1.8–2.2kg leg of lamb
- 1 onion, sliced
- 6 garlic cloves
- 2 rosemary sprigs
- 1 tsp thyme
- 1 tsp oregano
- 300ml lamb or beef stock
- 2 tbsp olive oil
- Salt & pepper
Method
- Rub lamb with oil, herbs, salt and pepper.
- Place onion, garlic and rosemary in the slow cooker.
- Sit the lamb on top and pour in the stock.
- Cook on LOW 10–12 hours until falling apart.
- Shred or carve and serve with the juices.