Hi Taff, Thanks for your comment. Yes definitely keep an eye on the lamb and add more liquid if needed. 150C is a very low oven temp and so this should be low enough to not burn the lamb. But it is worth checking every hour or so. Give it a stir and pop in more water or stock if the gravy looks like its drying up. Thanks,

Debbie

Hi Gail, thanks so much for your wonderful comment. So pleased to hear that you enjoy this recipe! Your beef wellington adaptation sounds amazing!! I'll have to give that a try myself 🙂 Thanks for stopping by and leaving a comment!
Debbie x

I use this recipe often to cook the lamb filling - so simple and absolutely delicious! After separating the meat and gravy (and cooling the meat completely) I wrap it into store bought puff pastry in a beef Wellington plaited style. I cant explain how amazing the dish is served with the heated gravy. 5 stars. Thank you!!!

Awww thanks Katie - these really are the best pies I have ever made and were so so good:-) well worth the effort

Thanks Petra!! Definitely a lot of flavour packed into these 😀😀

Thanks so much Lucy!!! They really were amazing pies!!!

Thanks so much Jen 😃

Thanks so much Jacqui 🙂

Thanks so much Jo. I do love a bit of piped mash 🙂

Haha would be good if we can magic up whatever was on the screen wouldn't it 😃 nezt generation blogging maybe 😂 thanks so much Eb and yes it was extremely hard to not eat it all before making pies. Still not sure how I did it.

Thanks corina! Yes I completely agree that the slow cooker lamb is pretty great just on it's own 😀😀 thanks for stopping by and for hosting!!