Slow Cooker Boneless Leg of Lamb

2 kg boneless leg of lamb
1 tbsp salt
½ tsp New York Cut pepper
½ tsp SIDS CRAZY SALT
4 garlic cloves, chopped
2 tsp thyme
½ tsp dried mint
3 tbsp rice bran oil
1 onion, sliced
1 cup of beef stock
½ cup water & ½ cup red wine
SIDS RASPBERRY MINT VINEGAR

Purchase boneless leg of lamb that is usually tied. I usually untie it and season on top. You don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
In a small bowl combine oil, salt, pepper, SIDS CRAZY SALT, thyme and mint.
Rub spices on the outside of the lamb then place onion at the bottom of a crock pot and add the meat. Add garlic on top. Pour in the stock, water and wine.
Cover and cook for 4 hours on HIGH or 6 hours on LOW.
Remove the meat from the slow cooker and slice or shred with fork.
Optional - brown the top of the roast under the broiler for 2-3 minutes, if you want to have crispy outside.
You can make gravy to serve with the lamb, by using 2 tbsp butter, ¼ cup of flour and 3 cups lamb stock (left over in the crock pot). Cook over medium heat, stirring frequently until thickened. Season with SIDS SALT & PEPPER.
TEMPERATURE TO COOK LEG OF LAMB:
The recommended safe temperature is 63°C for medium-well lamb meat and 74°C for ground meat.

Rare: 46 - 49°C
Medium-rare: 49 - 52°C
Medium: 54 - 57°C
Medium-well: 60 - 63°C
Well-done: 65 - 68°C
But this recommended temperature does not mean you should cook every single cut of lamb to 63°C.
It does depend on what part of the lamb you are cooking, for example – slow cooked leg of lamb or even lamb shoulder could be cooked to 68 - 71°C and still melt in your mouth, while for lamb loin chops and rack of lamb are better off to be cooked to medium, medium rare doneness, because if they are well done, it is difficult and unpleasant to consume them.
Serve with a small jug of well shaken SIDS RASPBERRY MINT VINEGAR.