Ingredients
- 23 kg leg of lamb (e.g. half leg)
- 12 cup ginger wine
- 1 small lemon
- juice of
- 5 garlic cloves
- thinly sliced
- 1 inch gingerroot
- thinly sliced
- 12 onion
- diced
- 1 beef bouillon cube
- 1 mint sprig (approx. 8 leaves)
- salt
- to taste
- pepper
- to taste
Instructions
- Except for the lamb, salt & pepper, combine all the ingredients in your crock-pot.
- Place the lamb into the pot and wet it with the wine-lemon marinade.
- Give the lamb a hearty dusting of freshly ground pepper, and salt to taste.
- Cook 8 - 10 hours on LOW.
- Serve with potatoes and fresh mint leaves!
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