From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie ... while you make the gravy. Pour off the top layer ...

Rub all over the lamb. Place the onion and carrot ... it will only take a few minutes. To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that ...

How to Send Leg of Lamb Roast as Leftovers for Lunch When the kids ask to have a ... Use a fine mesh sieve to strain out the onion for a super smooth gravy. Set aside the onions for garnish later.

Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 ...

Slow-cooker pot roast is the ultimate comfort food during ... Add the slurry and whisk constantly to create a thickened gravy. Season with salt and pepper, if needed.

Place the lamb shanks, garlic and vegetables in the slow cooker or alternatively, a large casserole dish. Mix the tomato paste, passata, herbs and water in a jug and pour over the shanks.

Put this light lamb casserole into the slow cooker before you go to work or let it cook overnight, popping it into the fridge in the morning and reheating it thoroughly when you arrive home.

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

Place roast in slow cooker, season with old bay, Emeril, and crushed garlic. Cover with sauerkraut, maple syrup and cream of mushroom soup. Cook for 6-8 hours on low in slow cooker.