The Magic of Slow Cooking

Yesterday I slow cooked a hind leg from my 1 year old ram that I harvested and butchered just before setting off to California. Normally I prefer to make roasted leg of lamb, but due to a hectic schedule, I opted for the "set it and forget it" method. Camille is much more of a fork tender meat eater, so she will always opt for the slow cooked cooking technique. If you are a busy person, or one who prefers to be less "hands on" in the kitchen, this technique is for you!

Why Braise?

Meats with large amounts of connective tissue, do best with a slow and low cooking process. This technique allows collagen to dissolve and turn into gelatin, which creates a succulent - "fork tender" result. 

Covered, with a base of liquid and aromatics, this helps prevent the meat from drying out and will also impart a delicious flavor into the meat and create a wonderful sauce to boot.

Slow cooking really works like magic as it can transform less enjoyable cuts of meat into succulent meals.

Slow Cooked Leg of Lamb


  • 1 leg of lamb
  • 1 pint chicken or beef stock
  • 12 ounces red wine
  • green section of 1 leek
  • 2 bay leaves
  • 1 strip of kelp
  • handful of dried mushrooms (shiitake, maitake, black trumpet)
  • 1 tablespoon dried sage
  • 10 black peppercorns




  1. Preheat the oven to 325°F
  2. Place all the ingredients into a hotel pan or baking dish large enough to hold the leg. 
  3. Cover with lid or foil.
  4. Place in the oven and cook for 4 hours before checking the tenderness.
  5. Continue to slow cook until the meat is fork tender. 
  6. Remove the pan from the oven, then strain the liquid into a small sauce pan. Reduce the liquid by half, allowing the flavors to concentrate as they reduce.
  7. Normally I would serve the concentrated liquid as a "jus", to be poured over the meat. I switched things up a bit and ended up blending it with toasted pumpkin seeds, apple cider vinegar, rosemary, and a dash of sea salt. Worked really well with the dish.
  8. To serve, flake the meat with your hands or a fork and serve over fresh, seasonal vegetables.

What's your favorite slow-cooking method? Do you braise your meats? Leave us a comment below!