Place the lamb leg into a baking dish. Add balsamic vinegar, fruit vinegar, sliced garlic and rosemary. Season with salt and add water. Cover with a lid and place the lamb in the oven for about 2 hours. Note: The timing is simple. You should add at least 30 minutes for every 500 g / 1.1 lb / 17.6 oz of lamb leg.
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It’s that good. Slow cooking a half leg of lamb is pretty much guaranteed to give you tender lamb. It never doesn’t work, so I always slow cook lamb if it’s a leg I’m cooking.
Almost always it is defrosted, but if you happen to get frozen lamb meat, don’t worry, if there is no time to defrost in the fridge or at room temperature (not recommended). You can cook frozen leg of lamb in the slow cooker, just have to allow it to cook for 2 extra hours to defrost.