1.5-2kg shoulder of lamb (depending on the size of your slow cooker)
1 tsp paprika
1 tsp fennel seeds
1 large onion, peeled & finely sliced
40 garlic cloves, peeled
Sea salt & black pepper to taste
Wash the lamb under cold water & pat dry with kitchen paper. Rub the meat with the paprika and fennel. Place the onion in the slow cooker dish, spreading it evenly over the base. Press each garlic clove with your thumb or the back of the knife to just break the surface of each one, but don’t crush them. Scatter over the onion.
Position the meat over the garlic, fat side up. Cover with the lid and cook on low for 6 hours or until falling off the bone. Remove the meat from the slow cooker and place on a plate or board. Shred the meat with 2 forks.
Skim off any excess fat from the surface of the cooking juices. Season to taste with salt and pepper and then serve with steamed vegetables and a small baked sweet potato with the juices spooned over.