I plan to cook a whole leg of lamb in a slow cooker. So obviously a small leg, and a large slow cooker. I plan to tie the leg with butcher's twine, rub with oil, salt, pepper, and brown in the oven at 500 degrees F. Then transfer to slow cooker and cook on low for 8 hours - or more. Will the string burn when I brown in the oven? Will the tying adversely affect the tenderness of the braised meat? I would like to tie the leg so that its a bit easier to handle without completely falling apart when coming out of the slow cooker. Any advice/suggestions are appreciated. Thank you in advance.