Step 1

In a small bowl, add the rosemary, oregano, thyme, garlic, mustard, salt, pepper and lemon zest. Mix well.

Step 2

Remove any string from the lamb and make diagonal cuts into the surface of the joint.

Step 3

Rub the rosemary mix all over the lamb joint, getting plenty of the rub into the diagonal cuts.

Step 4

Add the potato, carrot, onion, pepper, tomatoes and garlic to the slow cooker pot and season well.

Step 5

Nestle the lamb between the vegetables.

Step 6

Pour in the lemon juice and water into the pot. Cover with a lid and cook on low for 9-10 hours, until the lamb is tender.

Step 7

Preheat the oven to 200°C.

Step 8

Remove the lamb from the slow cooker pot and shred with two forks.

Step 9

Add the shredded lamb and vegetables to a large baking tray and cook for 20 minutes to crisp up the lamb around the edges. Serve with an accompaniment of your choice.