Ingredients

The following ingredients have 4 Servings
  • 1 Kg Half leg of lamb
  • 350 g Butternut squash (chopped)
  • 2 Carrots (chopped)
  • 1 Parsnip (chopped)
  • 1 Onion (quartered)
  • 4 Cloves of garlic (halved lengthways)
  • 4 Cloves of garlic (crushed)
  • 200 ml White wine (I used Prosecco)
  • 200 ml Vegetable stock
  • ½ tsp Dried rosemary
  • Freshly ground salt & pepper

Instruction

  • Seal the lamb in a frying pan all over.
  • Pearce the skin with a knife in eight places and slide in the halved garlic cloves.
  • Place the butternut squash and onion in base of slow cooker.
  • Place the lamb on top.
  • Arrange the carrot, parsnip and crushed garlic around the lamb.
  • Sprinkle on the rosemary and seasoning.
  • Pour the wine and stock into the slow cooker.
  • Cook on low for 6 hours or until meat is cooked and tender.
  • Remove the lamb and pull apart with 2 forks.
  • Strain off the cooking liquor and use to make your gravy, you could add some red currant jelly for extra lushness!
  • Serve with the slow cooked vegetables, roast potatoes and a green vegetable of your choice.