Step 1

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.

Step 2

Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Place in the bottom of the slow cooker.

Step 3

Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.

Step 4

Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

Step 5

Remove the meat and garlic from the slow cooker. Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker).

Step 6

When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).

Step 7

Make the garlic sauce by squeeze the cooked, very soft garlic from it's skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny.

Step 8

Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the slow cooker cooking liquid in a frying pan for a few minutes until hot through (see notes).