[denphone]

Originally Posted by heero_yuy

I do pot roast beef as you describe but I'm slow roasting the lamb (150C) as it's a fair sized joint. The veggies and stock that it rests on make the gravy after a whiz with the hand blender and then straining.

We love slow cooking meat as it once its done it just melts in the mouth and IMO is superior to any of your fancy joints of meats which cost far more..