Place lamb into slow cooker
Pour mint sauce over lamb
Season generously with salt and pepper
Cook on low for 8hrs
Remove lamb from slow cooker and shred, set aside for a moment
Reserve ¼ cup of cooking liquids, drain the rest and discard
Make up instant gravy using boiling water as per packet amounts BUT replace ¼ cup of the boiling water with the reserved cooking liquids.
Return pulled lamb to slow cooker, or serving bowl and pour over gravy to coat
Serve on soft bread rolls (or with your favourite vegetables if you prefer)