1Cut slits into lamb and place in sc with stock, bay leaves, onion, carrots and potatoes.
2Take the remaining ingredients and combine in a bowl to make a paste.
3Take 1/2 the paste and rub over lamb pressing into the slits and creating a "crust" over the top of lamb.
4Place the remainder into the stock.
5Cook on low for 6 - 7 hours.
6Brown roast and veg under a hot grill 🙂
Submitted by Tania Whitford
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