Havering’s star junior chef Joshua Puncheon from Harold Wood, today shows us how to make slow-cooked lamb.
Wickenden Slow Cooked Lamb
-1 Wickenden Leg of Lamb
- Red wine,enough to cover the Lamb
- 3 Carrots
-1 Celery Stick
-1 can of chopped tomatoes
-3 garlic cloves
- bunch of rosemary
-1 red onion
- a handful of cherry tomatoes
- Salt & Pepper
- Parsley to garnish
Get a fresh Wickendon leg of lamb
Place it on a slow cooker and sprinkle some rosemary on the top. Then add salt.
Add the cherry tomatoes.
Add the roughly chopped carrots.
Add the onions in quarters.
Add the celery sticks in pieces.
Push the garlic into the meat.
Add the chopped tomatoes.
Cover the meat with a good quality red wine.
Put the lid on and leave to cook for 5-7 hours depending which setting you put on your slow cooker.
When the meat falls apart it’s time to dish out.
Serve it with mashed potatoes or any vegetables you like.
Garnish with parsley and enjoy!