GF Slow cooker Roast Lamb Leg and Gravy

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Recipe's preparation

1 - add garlic cloves and about 2-3 tspn fresh rosemay into mixing bown; blitz on speed 3 until chopped finely (about 5 seconds)

2 - add oil to bowl and mix on speed 3 until combined

3 - rub the oily herb mix into the skin of the meat

4 - pierce the meat with a sharp knife at random intervals and stuff the holes with extra rosemary sprigs

5 - put the onion, potato chunks and carrot chunks in the bottom of the slow cooker and mix about. Add chicken stock. Place meat on top of veges.

6 - Slow cook - low for 10 hours (or pressure cook - high for 1hr 40mins)
Note - I cooked mine in a multi cooker - pressure cook for 1hr 40, then left it on low in the slow cooker until dinner time (about 4 hours)

7 - carefully remove lamb to dish and cover with foil. Remove vegetables to Thermoserver to keep warm. RETAIN THE LIQUID.

8 - Whilst the meat is resting etc; add butter and flour to mixer bowl "Closed lid" and cook on 100deg for 3 mins (or till flour and butter are combines and puffy looking)

9 - whilst blades are turning on speed 2, slowly drizzle about 2 cups of the braising liquid through the hole in the lid until combined with butter/flour mix.

10 - cook for a few minutes on 90deg speed 2-3 until a nice gravy

11 - remove the bones and carve or shred the lamb; serve with veg and gravy