• Heat the oil: Heat 1 tablespoon of Olive oil in a large frying pan over a medium-high heat.

  Season 1.3 kg of Lamb shoulder on all sides with ½ teaspoon of Fine sea salt and 1 teaspoon of Ground black pepper and add to the hot pan.
• Brown the lamb: Brown on all sides.
See below for why we recommend this step.
• Add the vegetables to the slow cooker: Add 1 Onion (sliced) and 1 Carrot (sliced) to the bottom of the slow cooker.
• Add the lamb: Place the browned lamb shoulder on top of the vegetables.
• Flavour the lamb: Using a sharp knife, make small cuts all over the lamb. Push slices of 3 Garlic clove and leaves of 2 g of Fresh rosemary into the cuts.
• Add the stock: Carefully pour 350 ml of Vegetable stock (low salt) around the sides of the lamb rather than directly over it, so you don't wash off the garlic and rosemary.
• Cook: Put the lid on and cook on HIGH for approximately 5 hours or LOW for approximately 8 hours, until the lamb is tender and pulls apart easily with a fork.
These timings are based on our 1.3kg boneless joint cooked in a 6.5L slow cooker
• Let the lamb rest: Carefully lift the lamb out of the slow cooker and transfer it to a serving board. Cover loosely with foil and rest for around 30 minutes while you make the gravy.
The lamb should be soft enough to pull apart with two forks, although you can also cut it into thick slices if it holds together.
For a more traditional roast appearance, you can finish the cooked lamb in a hot oven to brown the outside. See the extra tips below.

To make the gravy:

• Remove the fat: Skim off as much fat as possible from the surface of the cooking liquid.
• Transfer 250 ml of Lamb cooking liquid and vegetables to a saucepan. You should have around 250-300ml (1-1¼ cups).

  If you want a smooth gravy, you can strain out the vegetables, or blend some of them into the gravy for extra thickness and flavour.
• Make the slurry: Put 3 tablespoons of Cornflour into a small bowl and mix with up to 75 ml of Cold water to make a smooth slurry.
• Whisk in the slurry: Bring the cooking liquid to a gentle simmer. Gradually whisk in the cornflour mixture, adding only as much as you need to thicken the gravy.
• Add the mint sauce: Add 1 teaspoon of Mint sauce, stir well and taste. Add more mint sauce if you want a stronger mint flavour.
• Simmer the gravy: Simmer until the gravy reaches your preferred consistency, then season if needed and pour into a gravy jug.