The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Friday, April 19, 2013

Yummy Slow Cooker Leg of Lamb

 This is the only photo I have of a delicious leg of lamb I cooked in my slow-cooker a few days ago. I lost all the other photos!

So I don't have pictures of the preparation but it's super easy and I know you won't have any problem following along.

First I bought a New Zealand frozen Leg of Lamb. We could not get fresh lamb where I live.

Put the leg of lamb in your fridge and let it defrost. It will take about 2 days.

Then you are ready to start cooking.





Take the defrosted leg of lamb and put it in a slow-cooker. I added approximately 1 to 1 1/2 cups of chicken broth, a smidgeon of Virgin Olive Oil (about 1 1/2 Tbsp.), 1/2 a lemon squeezed, 2 tsp. of oregano, and 1 tsp. of crushed dried rosemary from my herb garden. I also tossed cut the 1/2 lemon in slices and threw them in as well. Then I let it cook on LOW for 8 hours.

This is the meat I cut off the bone AFTER hubs and I had one full meal out of it. It was delicious with a nice mild lemony flavour, very tender and quite lovely.
It's kind of gross but this is what you are left with when you cut all that tender meat off the bone. Our 14 pot-belly pigs loved that leg bone! We feed them all our leftovers.

Speaking of leftovers, I was at a loss as to how to use our meat leftovers up, since I don't care for lamb leftover as a meal with vegetables. So I took 1/3 of the meat you see here and made lamb-lentil soup. I'll put the recipe for that up ASAP.

The next day I made delicious lamb-tzatziki sandwiches! Hubs pronounced them "absolutely delicious" which is high praise.

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