Ingredients

•   1.5kg Lamb Shoulder
• Fresh Herbs: parsley thyme, basil, oregano
• Vegetables: ucchini squash leeks, and carrots
• 6 Cloves of Garlic
• Salt
• 1 litre  Stock of your choice

Instructions

1.  Cut up your vegetables and add them to your cooking dish. Mix them together.
2. Roughly chop your herbs and add them to your cooking dish. Salt as desired.
3. Peel the garlic cloves and smash them with the side of your knife.
4. Rinse the meat well. Nestle the meat fat side up into the dish with vegetables. Add salt to the meat.
5. Add stock to the dish. I pour at the sides so that I don’t pour the delicious salt off.
6. Cook for 8hrs on in a slow cooker, on LOW