Rosemary, Garlic and Balsalmic Pulled Lamb

Rosemary, Garlic and Balsamic Pulled LambWhat:
A slow cooker
1 Baddinsgill rolled lamb shoulder joint
1/4 cup lamb or beef stock
1/4 cup balsamic vinegar
1 tablespoons maple syrup
1 onion, thinly sliced
3 cloves garlic, minced
1 sprig rosemary
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper

Add lamb to the slow cooker.
Pour over stock, balsalmic and maple syrup.
Place onion around lamb and add remaining ingredients.
Cook on low for 5-6 hours.
30 mins before serving turn the slow cooker up to high, remove lamb and sherd with a fork. Pass sauce through a seive and return it and the lamb to the slow cooker, mix well, cook for 20 mins - Serve!