1Put garlic cloves & rosemary sprig in the bottom of the SC
2Mix oil & chopped herbs
3Rinse off lamb roast portion, pat dry and rub thoroughly with oil herb mix
4Place in SC and cook 6-8 hours on low depending on size
5Once lamb is finished cooking I like to put it in the oven at 180C until it’s crisped up a little on the outside
6For gravy once the lamb has finished cooking, boil kettle and mix gravy powder with water to make about 2 cups worth of gravy. Add 2 or more cups of the leftover oil in SC. Heat on stove over low-med heat until thickened.
7I serve with roast veg, peas & Yorkshire puddings.