2kg lamb leg, bone in
1 tsp salt
2 large garlic cloves, minced
1 1/2 tsp dried thyme
1 tbsp olive oil
500ml beef stock (or chicken)
Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme and garlic. Drizzle over oil, then rub on both sides. Pour beef stock into slow cooker.
Slow cook on low for 10 hours, or pressure cook on high for 1 hour 40 minutes.
The lamb should be tender enough to pull off with tongs, but still holding together.
Carefully remove lamb from slow cooker and transfer to tray. Drizzle lightly with oil. Bake at 200˚C/390˚F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.