Altogether it is not enough for a meal, but it is perfect for making into Lamb Bone Broth, to then store in the freezer for some future flavourings for cooking with. Allow plenty of time before you start slow cooking lamb, as the only way to soft, tender fall off the bone meat, as shown in this blog post, is by cooking at low heat, on low temperature setting. Leg of Lamb Size Always cover the ingredients with cold water; never warm. Slowly heating the water contributes to keeping the broth clear. The vegetables are used to raise the lamb joint off the base of the slow cooker pot but also help add extra flavour to the juices, which will be turned into a gravy to serve with your lamb roast dinner. Onions This is because often, you lose flavour of food when you pressure cook, so having extra bone broth added to casseroles, stews and such like makes food taste extra special.

If you can not get basmati rice, long-grain rice is the second-best option for this rice dish. Equipment you need

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Put the lamb bones in a roasting tin, sprinkle over with the olive oil and roast them in the oven for 1 hour. In preparation of making lamb broth, save all your lamb bones (raw or roasted bones) from various recipes and store them in a plastic bag in the freezer until you have accumulated enough to make this bone broth recipe. Each time I have bones I will make bone broth for later, then I can have lots of freezer portions for whenever I need them.

Gluten Free - I have used normal flour in the recipe below, however you can easily swap plain white flour for a gluten free flour like this one from Doves Farm and the recipe will be gluten free. Once the lamb leg is cooked, always allow it to rest for 30 minutes before carving. This will allow the juices to redistribute throughout the meat, ensuring that each piece is juicy and tender. This allows plenty of time to make suitable side dishes and gravy to serve with the lamb. Cover the lamb joint with foil to keep it warm. Gravy from Lamb Juices A Sunday roast is not complete without the perfect sides. Here are some of our favourites to serve alongside a slow cooker leg of lamb. Yorkshire Puddings

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If you can not fit a leg of lamb into your slow cooker pot, worry not. I also have an oven recipe for slow roast leg of lamb. Ingredients Lastly, turn the heat down and put the pan lid on to let the rice steam. Top tip to make the best pilau rice I recommend always using a fresh leg of lamb for this recipe. If using a frozen leg of lamb, always defrost thoroughly before starting to slow cook. How much roast lamb per person?

However, if feeding a family of two adults and two children, a smaller 800 gram joint will be enough for your family. Bone in Leg of lamb Kg (lbs) Great to use to make lamb gravy when you are cooking a lamb dish that doesn't have any pan juices/drippings to make gravy with. You can use either raw, meatier bones or already roasted ones, leftover from making a roast. Either shoulder or leg bones, actually, any kind of bones you have are ok for this recipe. Dried herbs withstand slow cooking times better than fresh rosemary. But you can still use fresh herbs if that's all you have. Plain Flour - This can be substituted for gluten free flour, this would then make the recipe gluten freeYou don't want the lamb to sit in the liquid, so don't put too much in. How Long to Cook Lamb in a Slow Cooker? Ultimately, your best choice depends on your personal preferences and how you plan to prepare the meat. Whole Leg of Lamb When the weather is cold outside, warm and hearty comfort food is what you need and it doesn’t get much better than this!

Mix and place the lid on your instant pot and then you leave the instant pot to it while it works its magic!

Yorkshire puddings are the perfect accompaniment to any roast dinner. They are best when freshly cooked and still warm, so make them while the lamb gravy is cooking. Roast Potatoes You sauté your lamb first in the instant pot to brown it. This adds flavour to your instant pot, and you don’t have to remove the lamb after browning. So firstly, you chop one onion and fry it until it turns golden in color. Then you add in all other whole spices. Continue frying until the onion changes to light brown. If you want your pilau rice color to be brown, you have to fry the onion until its color becomes dark brown. But do take care so it won’t get burned. If you don't sear it first, you may need to oven-cook it at the end of slow cooking to give it a more traditional roasted appearance. This will take a longer time than searing first does!