1/2leg (approx 1kg) of lamb
3 tbsp tarragon
|Heat a little oil on a pan and brown the lamb all over for a few minutes.|
|Put it into the dutch oven/slow cooker with the stock and tarragon.|
|Cook on lowest heat setting for 8-10 hours....but which time the meat will just fall from the bone. |
Remove the meat, and set aside, add some ground linseed to the stock, increase the heat and allow the gravy to thicken, stirring.
|So tender it practically melts in the mouth!|