So, I have a leg of lamb and a crockpot...

[wienerin]

... please, tell me what to do with them? Thanks!!

[not2late]

I usually roast leg of lamb. But I suppose you can cut it up into chunks, add onion, garlic and other veggies to it for a stew.

[wienerin]

Roasting = putting into a pan and in the oven?

(sorry, complete novice here).

I'm not adverse to that either, if you'd tell me the heat and time to calculate for it...? Thanks!!

[not2late]

Roasting = putting into a pan and in the oven?

(sorry, complete novice here).

I'm not adverse to that either, if you'd tell me the heat and time to calculate for it...? Thanks!!

Yep, that's how you roast.

I usually stab the meat and stuff a mixture of finely minced garlic, lemon peel and rosemary into the stabs. But if you're in a hurry, you can rub the meat with minced garlic, salt and pepper.

This recipe uses a can of beef consomme and vinegar, but you don't need it.

http://southernfood.about.com/library/rec99/bl90321g.htm

[wienerin]

Thanks Megs, I love this recipe!

One question, though: I don't have a thermometer, as they ask. Since you say you've made this before, just about how long does it take?

Thanks again!

[not2late]

Okay the recipe has you start it in a hot oven to "seal" the outside quickly then it has you turn it down to 350. I would roast this about 20 minutes per pound of the leg. So if you have a 4 pound leg, roast it about 80 minutes. It will be medium to medium rare. Most people like their lamb medium rare, some people like it very rare. Overcooked lamb is horrible.