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Lamb & a crock pot - am I going to screw this up? (1 Viewer)

Arizona Ron

Arizona Ron

Footballguy
I tried searching the forum here and others but I'm overwhelmed with information right now.

I have:

a 4lb boneless lamb leg

fresh snap peas

onions

baby carrots

plenty of wine, all kinds around the house

fresh garlic

tomatoes

Campbell's Slow Cooker Sauce

potatoes

rice, various kinds

a full spice rack

a ton of other random stuff like deli style brown mustard

I'd like to throw a bunch of stuff in the crock pot around 9am EST and eat around 6pm EST or later.

Will the potatoes turn to mush in a crock pot that long?

Is the slow cooker sauce too much? or just wrong?

I was thinking of putting the leg and all of the above veggies with that slow cooker sauce in the pot and give it 9 hours.

Bad idea?

:confused:

 
I made a lamb roast this weekend with potatoes and carrots. Marinade in lemon juice, olive oil, garlic, salt, pepper and ground rosemary.

The veggies will probably end up mushy. If you are looking for more of a stew, then this will work, but I prefer more of a traditional approach like roasting. Lamb only needs to get to about 125 before it needs to rest. I could see 9 hours turning the lamb into shoe leather.

Good luck.

 
Patriotsfatboy1 said:
I made a lamb roast this weekend with potatoes and carrots. Marinade in lemon juice, olive oil, garlic, salt, pepper and ground rosemary.

The veggies will probably end up mushy. If you are looking for more of a stew, then this will work, but I prefer more of a traditional approach like roasting. Lamb only needs to get to about 125 before it needs to rest. I could see 9 hours turning the lamb into shoe leather.

Good luck.
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Yes was thinking kind of an Irish style stew. I'll serve it over rice.

I don't see how slow cooking lamb would turn it into shoe leather though. But what do I know.

 
Arizona Ron said:
Patriotsfatboy1 said:
I made a lamb roast this weekend with potatoes and carrots. Marinade in lemon juice, olive oil, garlic, salt, pepper and ground rosemary.

The veggies will probably end up mushy. If you are looking for more of a stew, then this will work, but I prefer more of a traditional approach like roasting. Lamb only needs to get to about 125 before it needs to rest. I could see 9 hours turning the lamb into shoe leather.

Good luck.
Click to expand...
Yes was thinking kind of an Irish style stew. I'll serve it over rice.

I don't see how slow cooking lamb would turn it into shoe leather though. But what do I know.
Click to expand...
Lamb has a distinctive taste. If you cook it as part of a stew, it will taste more like the rest of the stew than lamb. That might be fine for a lamb shank, which is tougher, but I don't think it will be the best for leg of lamb. I think you will end up with chewy, unflavorful pieces of meet, but I don't know that from experience.

What the heck do you have to lose, though. Give it a shot and report back.

 
Leg of lamb is fine in a stew. Just cube it into 1.5" pieces.

Veggies will definitely get soft in a braise that long. You can try to cut them fairly large to offset it. Or just add them halfway if you'll be home (this will add another hour of cooking time to the meat, but you're already way past what you need). Frozen peas can literally be added at the last 10 minutes.

 
Ingredients:

  • leg of lamb, rolled
  • 1/2 cup soy sauce (or Teryaki sauce)
  • 2 cloves of garlic, minced
  • 1 (1 1/4 ounce) package onion soup mix
  • 3 cups water
  • 1 large sweet onion, sliced
Directions:
  1. Combine all ingredients in a crock pot.
  2. Cook 8 to 10 hours on low. You want it to get to about 130 degrees (same temps as with beef).
  3. Remove roast, wrap in foil and let set 20 minutes before carving. (This will bring the internal temp to about 135.)
  4. Slice thin.
If you wanted, you could add the carrots, peas and potatoes in the last hour. You might also want to remove the "fell" (the fatty white layer) before cooking, as I've heard that's what gives lamb that "gamey taste."

 
Spike said:
Ingredients:

  • leg of lamb, rolled
  • 1/2 cup soy sauce (or Teryaki sauce)
  • 2 cloves of garlic, minced
  • 1 (1 1/4 ounce) package onion soup mix
  • 3 cups water
  • 1 large sweet onion, sliced
Directions:
  1. Combine all ingredients in a crock pot.
  2. Cook 8 to 10 hours on low. You want it to get to about 130 degrees (same temps as with beef).
  3. Remove roast, wrap in foil and let set 20 minutes before carving. (This will bring the internal temp to about 135.)
  4. Slice thin.
If you wanted, you could add the carrots, peas and potatoes in the last hour. You might also want to remove the "fell" (the fatty white layer) before cooking, as I've heard that's what gives lamb that "gamey taste."
Click to expand...
Looks good. :thumbup:

 
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