Guide to Slow Cooking Lamb
Lambís naturally rich flavour can be intensified by slow cooking.
Before you begin, though, it helps to pick a quality cut of meat. Lamb
meat comes from young animals less than one year old. Due to its young
age, lamb meat is relatively light in colour with firm, smooth fat. The
best tasting pieces of lamb meat will be slightly pink in colour and
fairly firm. For slow cooking, the most popular cuts of lamb include the
legs and neck.
One of the most popular ways to prepare lamb in a slow cooker is to
create a pot roast from a leg piece. Some recipes call for you to leave
the lamb shank on the bone while cooking. This helps the meat absorb
additional flavour from the bone marrow. However, you can also remove the
leg bone and use the remaining cavity to create a delicious stuffed
Chopped lamb meat is great for creating slow cooked stews and
casseroles. While leg pieces can be cut off the bone for this, it is
more popular to use neck meat for stews. Since the neck is the toughest
part of a lamb, these cuts of meat are relatively cheap. However, after
a long simmer in the slow cooker they become tender and succulent. While
there are a wide variety of flavours that can be used in stews and
casseroles, certain herbs work best when paired with lamb. These include
rosemary, thyme, and mint. As for the vegetable component of lamb stews,
you should look to add potatoes, beans, and carrots.