Ingredients:

Joint of lamb shoulder

1 tbsp dried oregano

1/2 tbsp dried rosemary

2 garlic cloves, sliced

Juice of half a lemon

Salt and pepper

3 tbsp olive oil

3 tbsp white wine

1 red onion, quartered

1 tomato, chopped

10 small baby potatoes, peeled and halved

Directions:

1. Mix the oregano, Rosemary, garlic, lemon juice, olive oil, white wine and salt and pepper in a bowl.

2. Add all the remaining ingredients to the Slow cooker, then pour over the contents of the bowl. Cook on low for around 7 to 8 hours until the lamb is cooked through and falling apart.

3. To make gravy from the juices. Remove the lamb, potatoes, onions and tomatoes with a slotted spoon.

4. Cover with foil and allow to rest. Place the cooking juices into a pan and stir in one tablespoon of flour, add a stock cube and a few cups of water, bring to the boil until thickened.

Bon Appetit!