Slow Cooker Lamb Leg
Slow cooked lamb leg has become a staple dish in Australian cuisine, particularly during special occasions and family gatherings. The dish has a rich history in Australia, dating back to the early settlers and their use of slow cooking techniques to tenderize tough cuts of meat.
The history of slow cooked lamb leg in Australia can be traced back to the early settlers who arrived in the 18th century. These settlers were often faced with a harsh and unforgiving landscape, which meant that they had to be resourceful with their food sources. One of the main sources of protein available to early settlers was lamb, which was relatively easy to rear in the Australian climate. However, lamb was often tough and required careful cooking to make it tender and palatable.
To tenderize the meat, early settlers turned to slow cooking techniques, such as roasting and braising. These methods allowed the meat to cook slowly over a long period, breaking down the fibres and making it tender and flavourful. The traditional way of cooking a lamb leg in Australia is to roast it slowly in the oven, often with herbs and spices to add flavour.
Slow cooked lamb leg has become an integral part of Australian cuisine, particularly during celebrations and holidays. It is a popular dish at Christmas, Easter, and other special occasions, and is often served with a variety of sides, such as roasted vegetables, roasted or mashed potatoes, and gravy. It is also a popular dish at family gatherings and barbecues, where it is often cooked on a spit over an open flame.
When it comes to preparing slow cooked lamb leg, there are several techniques that can be used to achieve the perfect result. The traditional method is to roast the lamb leg in the oven, but there are also other methods, such as slow cooking in a crockpot or pressure cooker. Each method has its advantages and disadvantages, and the choice of method will depend on personal preference and the equipment available. Today we’re going to slow cook in a slow cooker/crockpot.
Slow cooked lamb leg has a rich history in Australian cuisine and is a beloved dish for many Australians. Its cultural significance, combined with its health benefits and delicious taste, has made it a staple dish for special occasions and family gatherings. Whether roasted in the oven, slow cooked in a crockpot/slow cooker, or pressure cooked, slow cooked lamb leg is a delicious and satisfying meal option that is sure to please any crowd.
Slow Cooker Lamb Leg
Equipment
- 1 slow cooker (can use large roasting tray and oven if you don't own a slow cooker) (note 1)
Ingredients
- 1.6 kilogram (3.5 pounds) lamb leg (note 2)
- 1 tsp salt
- 1 tsp garlic powder
- 1½ tsp dried rosemary
Instructions
- Combine salt, garlic powder and rosemary and apply to the outside of the lamb making sure to coat all surfaces.
- Place the lamb leg into the slow cooker and cook on HIGH for 6 hours. Be sure to turn the lamb every 90 minutes for best results.
- Once 6 hours has passed, remove the lamb from the slow cooker, place on a cutting board to rest for 10 minutes. Then cut/shred the meat, remove the bones and excess fat.
- Serve with roasted potatoes, steamed or roasted vegetables, and of course, lots of delicious gravy.