Ingredients:

500 g lamb shoulder

1tbsp olive oil

handful fresh rosemary

salt & pepper

Directions:

1. Place the olive oil in the bottom of the Slow cooker and using your hand move it around so that the whole of the bottom is blanched in it.

2. On a chopping board cover your lamb with salt and pepper so that all sides are covered. Place the lamb in the Slow cooker and break up the rosemary and spread it around and on top of the meat.

3. Place the Slow cooker on low and cook for 5 hours or until tender.

4. Leave it to rest on a chopping board for 15 minutes. Then slice with a sharp knife and serve.

5. Serve it with roast potatoes, roast carrots and some delicious homemade gravy for the ultimate roast dinner. Avoid cooking in the Slow cooker on high. This is because it will make your lamb tough.

Bon Appetit!