Overnight Slow Cooker Lamb Roast

• 5pm - Prep the lamb: Remove the packaging from the lamb and let it sit at room temp for an hour to 2 hours before you start seasoning.
• 6.30pm - Prep to season: Pat the lamb dry using kitchen paper towels. Turn it over and dry all round before seasoning.
• Season: Sprinkle the salt and pepper, lamb dry rub and drizzle the olive oil over. Gently pat/rub all the seasoning and oil into the lamb making sure it's well covered all around. If you need any more, add a teaspoon at a time and don't forget to taste what you're adding onto the lamb. This way, your lamb will need no seasoning when it's cooked, that's what we call 'perfectly seasoned'.
• Prep the veggies: Wash the celery and carrots, remove the bits on the ends and roughly slice them into chunks. No need to peel the carrots since these are purely for flavor.
• Place the veggies into the inner pot of the slow cooker (no liquid) and place the lamb over the veggies. Leave in the refrigerator covered till it's time to cook.
• 8pm - Prep the slow cooker: Remove the slow cooker from the fridge and leave it at room temp.
• 9pm - Add the water and turn the slow cooker onto the 'low setting'.
• 7am - Remove the lamb from the slower cooker and place it on an oven tray to rest for 30 minutes. If you are not using the lamb immediately attend to it closer to the time. Loosely cover with foil.
• Anytime here, you can make this meat gravy.
• Midday - Preheat the oven: Half an hour before the time that you are ready to use finish the lamb recipe, preheat the oven to 200C/400F and place the rack one below the middle.
• Prep the lamb to brown: Use a fork or two to pull the meat apart and drizzle with remaining olive oil. Place in the oven to brown for 10 to 15 minutes but keep an eye on it, if your oven is already hot from cooking other food, the lamb will brown very quick!
• Remove, and serve.