fill slow cooker with :-
1/4 pint water
1/2 a chopped onion
1 teasp mint sauce (optional)
OR
1 teasp redcurrent jelly (optional)
a few peppercorns
1/2 teasp salt
Pop your lamb into this concoction and let it cook steadily all day. About half an hour before you are ready to serve it - remove from pot, and put lamb on an oiled baking tray and bake in a hot oven for 10-15 minutes to crisp up. Leave to rest whilst you strain the juices from the pot, transfer to saucepan and thicken to make gravy. YUMMY