• Place lamb roast directly into bottom of slow cooker
• Combine butter, rosemary, garlic, salt and pepper and mix well to form the herbed butter
• Use a spoon to spread the butter over the top and sides of the lamb.
• Combine wine, stock, paste and water and stir well to mix.
• Pour this liquid into the bottom of your slow cooker around the lamb (but not down over the butter)
• Baste meat with cooking juices during cooking occasionally if you are around to do so.
• Cooked on HIGH for 5hrs in my 5L Breville Slow Cooker
• Just before serving I removed lamb from slow cooker then scooped out excess fat from top of the sauce in the slow cooker (lamb being very oily you will be able to scoop a lot out)
• Then I combined the cornflour with a spoonful of tap water and stirred through juices and placed the searing slow cooker on a stove top to reduce the liquids into a lush gravy for the lamb. If your slow cooker isn't a searing model just transfer sauces to a saucepan on stove to do this step

Note

• If like me you don't regularly drink wine you can purchase an inexpensive bottle of Shiraz for around $5 and I was told it would keep for a long time in the cupboard to continue using in your cooking.