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In a large bowl toss lamb meat with salt, pepper, and all-purpose flour.
Place a large skillet over medium heat and add the olive oil.
Once the oil is shimmering brown the lamb meat on each side for about 3-5 minutes. You may have to work in batches. Note, this step is optional, but I suggest browning the meat as it locks in the flavor.
Transfer all the ingredients to the Slow Cooker except green peas.
Coover and cook on LOW heat for 7-8 hours, or HIGH for 3-4 hours.
Add the green peas during the last hour of cooking.
Garnish with freshly chopped parsley, and serve warm!