The lamb is seasoned and browned before being slow-cooked with herbs, vegetables, and a delicious combination of stock and red wine. This cooking method creates succulent lamb that falls off the bone and forms a rich and savoury stock that can be used for making gravy or sauces.

Instructions-

Preparation:

1. Season both half legs of lamb with salt and pepper on all sides.

2. In a pan, brown the lamb in a small amount of oil over medium-high heat. This helps to add flavour and colour to the lamb.

Slow Cooking: In your slow cooker, add the diced onion, garlic cloves, carrots, celery stalks, dried mint, bay leaf, and rosemary stalks.

1. Place the browned lamb on top of the vegetables.

2. Pour in the vegetable stock and red wine (or stock if you're not using wine).

3. If your slow cooker has a lid that fits, use it. If not, cover with foil.

4. Set your slow cooker to the low setting and cook for 8-10 hours. This long cooking time will make the lamb incredibly tender.

Adjusting Lid: About halfway through cooking, check if the lamb has reduced in size and the lid of the slow cooker can now fit properly. If it does, remove the foil or cover.

Optional Stock/Gravy: If you plan to make stock or gravy, once the lamb is cooked, allow it to cool.

1. Strip the meat from the bones and place it in a food bag. Label and freeze it for future use.

2. You can also freeze the lamb stock, which is produced from the cooking liquid and vegetables. If desired, blend it in the slow cooker until smooth.

3. If you're making lamb gravy, combine the stock with 1 teaspoon of mint sauce, 1-2 teaspoons of red currant jelly, a few glugs of Worcestershire sauce, and season it to taste.

Serve the tender lamb with the gravy or stock alongside your favourite sides.