Yeah, I reckon element is half fucked… Will try again this week coming.
Freezer is getting low in lamb though…
Sorry pal.
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When I was living back in spud land, I’d run an extension lead out the back door and fry the chips outside to avoid that racid smell
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Nice use of a panorama shot to deflect from the fact that you’re a murdering bastard.
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Grand set of hind quarters there.
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Is that a cheeky glass of red you accompanied your meal with, Fran?
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It sure is, well spotted mate. I had 3 bottles of Leffe beforehand also
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Look at the face on her kp. She knows.
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The day. On low. I’d also put it on a few carrots and onions because if it’s down fully in the juice it can almost disintegrate.
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Must be like butter when it comes out. I’ll have to try it.
It is. The bones aren’t much good for stock after is the only thing. But that’s a small price for a savage dinner ready as you walk in the door at 6 o clock
Surely the juice is better than any stock?
That’s excellent all the same - must give it a shot.
Does it come out like a roast or is it steamed or what?
Ah come on now glas - how would it come out of the juices like a roast? It’s like a boiled chicken. Tender as bejaysus, and tasty to boot.
The juice is better of course but it can melt the meat and bones almost entirely. So if you’re trying to get meat out of it for afters it’s worth your while puttin g it up on the veg. I would generally put a small bit of wine, dash of cider vinegar, some sweet soy sauce etc in it and it adds nicely to the juice.
@glasagusban it comes out looking like a roast.
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I’m getting mixed signals here.
Would you stick it in head first or tail first?
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I thought you were asking in a round about way if the slow cooker roasted it. It does not.