Directions

1Dice up all veges and place into sc, except peas.

2Place lamb on top. Pour over stock. Add rosemary and season all and garlic.

3Cook on low for 6 or so hours or until meat is falling off the bone. Remove the bones.

4Add peas and amount of gravy to thicken. Continue to cook until peas are cooked and gravy has thickened.

5Serve with mash potato or crusty bread rolls.