Please help
Have adapted a leg of lamb recipe, but now sitting here panicking that I've done it wrong and at 7 tonight dinner will be inedible
I have browned a half shoulder of lamb and bunged it in on top of a load of spuds, red onion and garlic. Then I poured half a bottle of White wine in. Plan was to leave it for about 10 hrs.
Should I have added some water or stock? I'm worried the veg will be disgusting wine flavoured mush
Any advice? Should I leave it, or how do I fix it?
TIA
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Urgent help needed- dinner in slow cooker, but have I ruined it??
10 replies
Mrdarcyswife · 27/02/2013 10:27
OP posts:
rubyrubyruby ·
27/02/2013 11:06
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rubyrubyruby ·
27/02/2013 16:15
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