Step 1

Use a small sharp knife to cut slits in the surface of the lamb. Begin by generously dusting Mingle's Greek Garlic Seasoning into each slit, then give the entire meat a hearty shake to evenly coat.

Step 2

Heat half the oil in a large non-stick dutch oven or heavy pot. Add all of your veggies to the base of the pan.

Step 3

Place the lamb on top of the veggies.

Step 4

Transfer to a slow cooker or into the oven at 180 with the stock, lemon poured around the lamb.

Step 5

Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.

Step 6

Serve lamb with the veiggies, salad, wraps and yoghurt mixture.