Instructions Rub the salt, pepper, and garlic into the leg of lamb.
Add the red wine, jam, sliced carrots, onions wedges and left over olive oil garlic and rosemary mix.
Add wine and broth, then add the spiced lamb on top.
. Make a paste with the olive oil, herbs and spices and rub the herb mixture all over the lamb roast. .
Cover and cook on LOW for 8 hours (or HIGH for 4 hours) or until the lamb is very tender and falling off the bone.
Instructions. Stir in beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper; cover.
cover the roasting tin with the lamb in it with a sheet of baking paper (first) and with a sheet of foil, then cook for 2.
. Place the lamb shoulder in a roasting tin large enough to fit it.
Put the lamb in a slow cooker with the remaining ingredients, 100ml water and salt and black pepper, then cook on low for 6 hours or on high for 4 hours.
Rub the salt, pepper, and garlic into the leg of lamb. Cook on low for 6-7 hours or until the lamb is. Mix water, soy sauce, garlic, and onion soup mix together. Top with anchovy, lemon rind and thyme. .
Cook it in the oven for.
Cook on low for 6-7.
You may add 2 tablespoons of butter now or at the end, if using.