Slow cooker leg of sheep

Cook a leg of sheep in the moderate cooker and be remunerated with delicate meat that dissolves in the mouth. Appreciate with pureed potatoes and steamed veg

Fixings

2 tbsp olive oil

1.3kg boneless leg of sheep , tied

30g unsalted spread

2 tbsp plain flour

300ml sheep stock

200ml red wine

2 red onions , cut into wedges

2 garlic cloves , cut

5 twigs of thyme

5 twigs of rosemary

pureed potatoes and steamed veg, to serve

Technique

Stage 1

Warmth the oil in an enormous non-stick skillet. Include the sheep and earthy colored each side for 4-5 mins. Set the moderate cooker to low. Liquefy the spread in a pot until frothing, at that point mix through the flour. Rush in the stock slowly until consolidated, add the wine and bring to the bubble. Put in a safe spot.

Stage 2

Put the onion, garlic, thyme and rosemary into your moderate cooker and sit the sheep on top. Pour over the sheep sauce. Put the top on and cook for 8 hrs or until delicate and delicate.

Stage 3

Eliminate the sheep and set, secured, on a plate. Strain the fluid into a container and stew until somewhat thickened. Serve the sheep thickly cut or destroyed (it’ll be very delicate) with pureed potatoes, green veg and the sauce.

Leave a Reply