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Roast lamb

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Ingredients

1 leg of lamb, shank removed or shoulder of lamb, boned, rolled and tied.

salt and pepper

3 cloves garlic chopped

4 onions chopped

½ cup water

1-2 tablespoons flour

 

Method

Trim excess fat from lamb.

Lightly season with salt and pepper.

Make slits with sharp knife into bone area, insert garlic slivers. Place sliced onions into bottom of slow cooker. Place lamb on top of onions and add water.

Cover and cook on Low for 8-10 hours for well done meat, 5-6 hours on Low for pink lamb. May also be cooked on High for 4 hours.

Half an hour before required, remove lamb from slow cooker.

Make a smooth paste with flour and a little water and stir until smooth, add to juices. Return lamb, cover, turn to high for 30 minutes.

Place lamb in hot oven or under griller to crisp skin if liked. 2-3 peeled and quartered potatoes and as well as 1-2 carrots chopped into larger pieces, may be cooked around lamb.

Serves 6-8