A delightful and aromatic lamb roast cooked to perfection in a slow cooker, perfect for a comforting meal.
Prepare the lamb leg by trimming excess fat and patting it dry.
Trimming excess fat helps reduce greasiness in the final dish.
Sear the lamb leg in a hot skillet until browned on all sides.
Searing locks in the juices and adds a rich flavor to the lamb.
Place the lamb leg in the slow cooker.
Ensure the lamb fits snugly in the slow cooker for even cooking.
Add soy sauce, garlic, onion, rosemary, thyme, carrot, celery, and water to the slow cooker.
Layer the vegetables around the lamb for even flavor distribution.
Cook on low for 8-10 hours until the lamb is tender.
Avoid lifting the lid during cooking to maintain consistent temperature.
Remove the lamb from the slow cooker and let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the lamb thinly and serve with the cooked vegetables and sauce from the slow cooker.
Use a sharp knife for clean and even slices.
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