I came across this challenge while reading through some of the great forums that are on ChefTalk.com and could not resist. The set it and forget it cooking method is always a plus during the work week, and it is also great in a professional kitchen. No reason why we can’t bridge the two right?
Place a boneless lamb leg (NAMP234) in a slow cooker / hotel pan, season with Trade East Six Pepper Blend, add cooking liquid (Beef broth and Tropical Rub Glaze) to about half way up the roast. Cook on Low /200F for 7-8 hours, and after it is cooked you can either take it out or hold it (if you are in a commercial kitchen) at 150 for up to 8 hours.
This lamb came out tender and juicy. So tender my bear claws pulled right through it! I spread it out on a warm taco with some freshly made hot salsa, red onion, cilantro and a squirt of lime juice. These little spicy Lamb Barbacoa Tacos warmed my bones after shoveling some snow.
The oven I used was an FWE Cook and Hold, the great thing about it is, it can act pretty much like a crock pot on steroids. You set it for a low temperature and time just like you would at home, plus you get to add a hold temperature that has a little more flexibility than the crock pot, but some idea.
Foodservice.me 