Ingredients
Equipment
Method
- In your slow cooker, add the ½ cup water, onion, garlic, rosemary, bay leaf and stock powder.
- Rub the salt all over your lamb leg, then pop it straight into the slow cooker.
- Lid on! Cook for 5 hours on HIGH or 10 hours on LOW, until it pulls apart easily with a fork.
- Once it’s done, take the lamb out and shred it into chunks or strips.
Let’s make gravy!
- Strain the cooking liquid through a sieve into a saucepan, pressing down to squeeze out all that garlicky, oniony goodness.
- Skim the fat off the top.
- Put your saucepan on the stove, whisk in the flour and cook for 1 minute.
- Pour in 2 cups of water, then simmer and stir until it’s thick and luscious. Taste and season if needed (I didn’t add a thing!).
- Pour that glorious gravy all over your lamb and get ready for happy faces at the table!