Slow Cookers

On ABCNSW radio (see


Why use a slow cooker?

  • comfort food, especially in winter

  • older generations more used to slow cooking than younger but it is changing

  • good for busy people, especially if working

  • convenient (some slow cookers are programmable)

  • cheaper meat cuts so saves money

  • improves nutrition cooking slowly at lower temperature

  • delicious as time for flavours to develop

  • safe

What can be cooked in a slow cooker?

  • probably more than you realise

  • meat, vegetables, soups, casseroles, puddings, fruit, rice puddings

Slow cooker tips

  • preheat for 20 mins on low or cook on high for 1st hour

  • don’t cook frozen food

  • do not overfill slow cooker

  • for moist cooking almost cover meat or poultry with liquid for effective heat transfer

  • reduce liquid as little evaporation

  • brown meat before cooking to seal juices, appearance/flavour

  • if no cake tin available that fits in slow cooker, simply spray removable ceramic bowl of slow cooker and pour cake mix directly into bowl to cook


Recipes John and I have talked about in previous years
(already on the ABC NSW website – (see

  • Slow cooked spinach and roasted pine nut stuffed leg of lamb

  • Slow cooker lamb shank and vegetable soup

Honey mustard lamb roast with baby potatoes

Serves 4 – 6

8 – 9 hours on low


1.8kg leg of lamb, deboned
12 sprigs fresh rosemary
2-3 cloves garlic, thinly sliced
salt and cracked black pepper
1/2 cup honey
1 tablespoon wholegrain mustard
1 tablespoon lemon juice
2 teaspoons lemon zest
2 tablespoons butter or oil
12 baby potatoes (chats)


  • Trim any excess fat from lamb.

  • Make small incisions into lamb using a sharp knife. Press garlic and rosemary into cuts.

  • Place lamb in slow cooker and season with salt and pepper.

  • Combine honey, mustard, lemon juice, zest and butter in a bowl and pour over lamb.

  • Cover and cook on low for 8 – 9 hours.

  • Add baby potatoes for the last hour of cooking.

Notes: (1 Australian tablespoon = 4 teaspoons/20mls)

  • Before cooking, brown lamb in frypan until golden for added flavour.
  • Lamb could also be stuffed then tied with string to hold together – combine blanched English spinach or rocket and toasted pine nuts. Spread over lamb, roll meat from one side to the other and tie securely with cooking twine.
  • Cook liquid left in slow cooker on high until reduced and thicker or combine 1 tablespoon cornflour with 2 tablespoons water. Stir into liquid and cook on high until thickened.
Posted on July 8, 2007 at 7:00 am by Brigid Treloar · Permalink
In: Recipes, Radio, Meat, Slow Cookers · Tagged with: , , , ,

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