Quote:
Originally Posted by margaret@rothwell5.f
Traditionally 'best end of neck of lamb' is placed on top of layered potato slices and onions.
No liquid (or very little) to be added because the potaoes and onions get basted by the fat as it melts down onto them.
Very slow cooking essential - traditionally left in a low oven all day to provide a ready meal on return from t'mill
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So if I wanted to make one .... lamb is the key; I don't think I could get best end of neck around here. Lamb is not very popular here, I think the scotsmen scared most of the sheep away
But one butcher, a Greek, does do lamb chops and roasts, and stewing meat. How do you think it would do in a slow cooker?