1Cut 2 large long pieces of alfoil and place the in a cross over each other.
2In the middle of the 2 cross sections of the alfoil place the Lamb Roast ensuring that the alfoil will wrap around the Roast to form a seal.
3before wrapping the roast pour mushroom soup over the top of the roast and wrap trying not to loose any of the soup.
4It is easier to wrap starting with the bottom layer of alfoil then folding over the top layer of alfoil.
5Cook for 6 hours on high for the fall apart texture.
6When the lamb is cooked pull out of slow cooker remember its hot and place in a dish to hold the soup as you unwrap it.
7Unwrap and pull the roast out leaving the soup mix, then pour the soup mix into a gravy serving dish then add spoon by spoon of gravy powder stirring as you go along until you get the desired texture and thickness of the gravy as each person is different.
8Serve with a lovely potato, egg n bacon salad, fresh salad or mash. Delish.