Leg of Lamb in the Crock Pot

From: Chef #1354456

On Aug 16, 2009

After spending $54 on a leg of lamb, I was extremely happy this recipe worked! The butcher deboned and rolled an 8-9 lb leg of lamb, which just fit in my 7 qt crock pot. I used 4 cloves of garlic & 4 cups of water. It cooked 8 hr on low. Cook a day ahead and put meat (which falls apart) in a bowl with a tight fitting lid. Chill broth overnight which allows you to easily remove the fat. Then add 1 cup of broth back to the pieces of meat & heat in a covered dish in the oven or in a clean crock pot (1 ½ hours on high). Remove some of the onions from the rest of the broth and make gravy. Unbelievable!

From: Heydarl

On Jul 10, 2009

Wow, this was great to come home to. Easy to throw together at 5am, although I did take the time to remove most of the fat, as suggested by another reviewer - would not skip this step, as it made for a healthier, better smelling result. The meat came out fork tender & with great flavour. I added some cornstarch to the sauce, making it into a wonderful onion gravy. Served with cheesy mashed potato & vegies for a fabulously easy dinner. Will definitely make this again. Thanks Geema for sharing.

From: Bev

On Mar 20, 2003

I have to write this review by first telling you a story. I have always loved lamb. Anykind, anyway it is prepared. My husband hates it and always has. He told me never to fix it for him. Never. Well, I told him we were having a "crockpot" supper tonight, I didn't tell him what it was. I placed the plate in front of him, all sliced w/ gravy, it looked beautiful! He closed his eyes and took one bite. "This is the best roast I've ever tasted!" were his exact words!! It wasn't until he said it was so good, that I told him he was eating lamb. Thanks to your recipe, Geema, I now will be able to serve my husband lamb roast and be able to enjoy it myself! I prepared your simple recipe as directed, making no changes. Delicious! Thank you so much, Geema for teaching my husband that indeed, he does like lamb!

From: yooper

On Sep 4, 2003

Geema, I'm a lamb lover and had to try this! I was not dissapointed! I used a 5 lb bone in cut, which was all my market had. I removed most of the fell (fatty white layer) before cooking, as I've heard that's what gives lamb that "gamey taste." The meat was meltingly tender, and the soy sauce and onion soup mix combo was a wonderful bonus taste wise! I used a large yellow onion, and after ten hours of slow cooking the onion slices simmering in the broth were awesome! Great recipe, one I will repeat often!