Yes, yes, exactly a delicacy! After all, in our area, flocks of sheep do not graze, which allows us to supply fresh lamb meat to the market in limited quantities. At the same time, his nutritional value is significantly higher than the pork and beef we are used to. Highlanders, who, as is known, live much longer than the inhabitants of megacities, value it for its delicate taste. And doctors talk about a higher iron content in an easily digestible form and less cholesterol than other types of meat.

How to choose the right lamb

According to professional chefs, the reason for the dislike for lamb is the banal inability to choose and cook it. Regarding the first point, we will look in more detail below. And regarding the second, it’s worth saying that there is nothing simpler and tastier than lamb recipes in a slow cooker. With the help of this universal kitchen assistant, even an inexperienced housewife can create a real culinary miracle.

So, back to the choice. Lamb stewed in a slow cooker for 3 days to 3 years will be truly delicious. Don't be surprised by such a significant gap. Three-day-old lamb is considered milk lamb; it is preferred in the Caucasus, and is prepared exclusively on holidays. Tender and soft meat with a delicate taste practically does not require stewing and does not have a “specific” smell, which is usually attributed to all bleating animals. This is not sold on the market, it is supplied only upon order. From what is on sale you can find:

• meat of castrated sheep - their age is 12-18 months. Such a product already has a characteristic taste and some harshness. But after preliminary preparation it will provide a tasty result;
• meat of fattened sheep - their age is up to 3 years. It is elastic, light red, the fat is extremely light. You can and should buy such a product for food.

You should avoid buying meat that is dark red in color or with fat that has a loose consistency, yellow or gray in color. Cooking lamb fried in a slow cooker or stewing it deliciously with vegetables will not work. It is only suitable for minced meat.

How to properly prepare lamb

If you are using a dairy lamb, it does not require any preparation. Any recipe for cooking lamb in a slow cooker, if the animal’s age is more than 1 year, requires preliminary manipulations.

• The carcass should be washed in warm running water (temperature 27-30°C). Colder water will not allow you to wash away dirt from the fat layer.
• Excess fat should be removed. Lamb stewed with vegetables in a slow cooker and having a thin layer of fat will turn out tasty and juicy.
• If you leave the meat on the bone, it will retain its attractive appearance.
• To cook tender lamb in a slow cooker with vegetables, remove all veins and tendons. Then you will get a particularly delicious dish, and the pieces will not be deformed.
• For cooking lamb in a multicooker Redmond, Polaris and others pre-beat the meat and then marinate his. You can use traditional Caucasian spices: suneli hops, cilantro, garlic. Or you can limit yourself to tomatoes, olive oil, lemon juice. The meat should be kept in a marinade without acid (citric, acetic) for 12 hours. If adding acid, reduce the marinating time to 5-6 hours.

Lamb meat goes perfectly with vegetables. Lamb with beans in a slow cooker, potatoes, carrots and onions will turn out delicious. We offer you simple and tasty recipes using this meat.

How to cook lamb in a slow cooker

The brand of your culinary assistant doesn't matter. Lamb in a Polaris or Redmond slow cooker will be equally tasty. Recipes can be varied depending on your culinary preferences.

Stewed lamb with potatoes in a slow cooker as in the photo

You will need:

• lamb - 1 kg:
• onions and carrots - 1 pc.;
• potatoes - 0.5 kg;
• vegetable oil, salt, spices for meat.

Cooking step by step

1. Peel and chop the onion into rings. Fry in the “Baking” mode for 15 minutes.
2. Place the meat on the onion, sprinkle with spices and salt.
3. Peel the potatoes and carrots, cut them and place them on top.
4. Cook for 3.5 hours in the “Stew” mode. When serving, sprinkle with herbs.

Lamb with eggplants in a slow cooker

You will need:

• lamb - 1 kg;
• eggplant - 2 pcs;
• onions and tomatoes - 2 pcs.;
• butter - 50 g;
• cheese - 100 g;
• pepper and salt.

Preparation

1. Sprinkle the meat with salt and pepper. Pre-immerse the eggplants in salted water for 10 minutes, rinse and dry.
2. In the “Multi-cook” mode, set the temperature to 160°, add half the oil and fry the lamb pieces for 5 minutes on each side. Then place the meat on a plate.
3. Cut the eggplants into rings, roll in flour and fry for 5 minutes. Set aside for meat.
4. Add the remaining butter, fry the onion in it, after 5 minutes add the chopped tomatoes. Place on a plate.
5. Place meat, eggplant, onions, and tomatoes in a bowl in layers. Sprinkle cheese on top and cook for 45 minutes at 110°C.

Lamb ham in a slow cooker with prunes

You will need:

• lamb - 1 kg;
• prunes - 200 g;
• onion - 2 heads;
• flour - 1 tbsp. spoon;
• tomato paste - 2 tbsp. spoons;
• water - 1.5 tbsp;
• spices, cilantro, parsley, pepper, salt - everything to taste.

Preparation

1. Fry the meat in the “Baking” mode in vegetable oil, remove from the bowl.
2. Chop the onion and sauté in the “Baking” mode for 7 minutes.
3. Add meat, tomato paste, fry together.
4. Add flour, stir, pour in water, add prunes, seasonings, herbs.
5. Stir and simmer for 2 hours.

Now you know how to deliciously cook lamb in a slow cooker. We wish you delicious culinary discoveries!

Video: lamb in a slow cooker

Lamb is used primarily for preparing stewed and fried dishes, for which there are a huge number of recipes.

Lamb in a slow cooker is especially good with the addition of various hot seasonings, spices, side dishes, and herbs.

The back of a lamb can be used to make excellent large pieces of roasted meat.

Lamb baked with herbs and garlic

The lamb recipe makes 6-8 servings.

Ingredients

• Lamb - 1.5 kg
• Peppercorns – 10 pcs.
• Garlic - 5 cloves
• Thyme - 1 tbsp
• Marjoram - 1 tbsp
• Vegetable oil - 5 tablespoons

Preparation

1. Grind the peppercorns in a mortar.
2. Add garlic to the mortar and grind.
3. In a separate bowl, mix vegetable oil, thyme, marjoram. Add pepper and garlic from the mortar and mix.
4. Rub the resulting spicy mixture onto a piece of lamb on all sides.
5. Unfold the foil in several layers and pack the lamb.
6. Set the multicooker to the “Bake” mode, place the lamb in the multicooker, close the lid.

Baked lamb in a slow cooker will be ready after 2 hours.

Bon appetit!

The ribs in the following recipe turn out very, very tasty! Fragrant, tender, juicy. The ideal side dish for them is bulgur.

Lamb ribs with apples and prunes

The specified amount of ingredients makes 4-6 servings.

Ingredients

• Lamb ribs – 500 g
• Prunes – 150 g
• Apples - 400 g (it is advisable to use sour varieties)
• Onion – 150 g
• Pepper, salt to taste
• Water - 1 glass

Preparation

1. Cut the ribs. Cut the onion into half rings. Cut the prunes into strips.
2. Cut the apples into pieces and remove the core.
3. Set the multicooker to the “Baking” mode, pour in vegetable oil, and heat it for 8 minutes.
4. Place lamb, onions, garlic, apples, and prunes in a multicooker bowl. Salt and pepper.
5. Fry for 40 minutes (20 minutes on each side).
6. Then add 1 glass of water and set the “Stew” mode for 1 hour.

Delicious lamb in the slow cooker is ready.

Stewing is the multicooker mode that I use more often than others, and the main stewed dish on our menu can be called meat with vegetables. For example, lamb with potatoes.

A piece of lamb thigh was prepared by blast freezing and, after defrosting, practically did not lose its taste properties. It is better to cut the potatoes for stewing coarsely. Aromatic and hot ground peppers are suitable as spices. Balsamic vinegar or balsamic gives lamb meat a special piquancy, but you can do without it.

To prepare stewed lamb with potatoes in a slow cooker, prepare the ingredients according to the list.

Cut the lamb pulp into pieces of the desired size. Turn on the multicooker mode "Stew" for 1.5 or 2 hours, depending on the size of the pieces and the type of lamb. Grease the bottom of the bowl with vegetable oil and lightly fry the lamb pieces for 10-15 minutes.

Some of its own juice and fat will be released. At this point, drizzle the lamb pieces with balsamic vinegar and sprinkle with ground pepper and lightly salt.

Add onion, cut into large pieces. For example, small onions can simply be cut into 2 or 4 parts. Lightly salt the onion.

Follow with halved or quartered fresh sweet and/or hot peppers.

Let the meat continue to simmer while you wash and peel the potatoes. Chop the potatoes coarsely and add them to the multicooker bowl; more precisely, place them on top of the meat. Find out the required amount of water and add a little, but only hot water, because cold water can ruin the taste of both the meat and the broth sauce.

Leave to simmer until the meat is completely cooked. At the end, add tomato sauce, add salt to taste, stir and let sit for a few minutes.

Stewed lamb with potatoes cooked in a slow cooker can be served.

Bon appetit!

Time: 3 min.

Servings: 2-3

Difficulty: 80 out of 5

An original way to prepare stewed potatoes with lamb in a slow cooker

Lamb dishes are particularly popular these days. And this is not surprising, because such meat is not only tasty, but also healthy. As a rule, lamb with potatoes in a slow cooker turns out rich, nutritious, juicy and incredibly tasty.

It is impossible not to notice that from lamb you can prepare not only stewed potatoes, but also other dishes - soups, roasts, goulash, gravies, and so on. Lamb goes well not only with vegetables, but also with dried fruits - prunes, dried apricots. Therefore, there is nothing to cook about the pleasant taste and benefits of stewed meat with potatoes: a nutritious, tasty and satisfying dish that anyone who tries it will like.

It’s impossible not to notice that potatoes with meat are the main dish of any holiday table. This recipe can safely be called the main one, since stewed potatoes with lamb meat turns out deliciously tasty and satisfying.

This dish can be served for both lunch and dinner. In addition, potatoes do not require any addition, that is, they can be served on their own - without the first or second.

The main advantage of this recipe is that you don't have to think about what side dish to make or what to use as the meat part.

As you can see, stewed lamb cooks quickly, but turns out satisfying and nutritious. Try this recipe, adding vegetables or spices, and the result will be a delicious dish that your family will definitely love.

Watch another version of this dish in the video below: