Pot Steamed Lamb

I'm very lucky in that one of the things I have is a 1950's style slow cooker that can be used on the hob or in the oven. I live in terror of the pyrex lid breaking!

1. 1

   Preheat the oven to GM2-3 or electric equivilant.
   
   Half the onions(leave the skins on for better gravy) and cut the carrots up into large chunks
   
   Get the lamb joint and season it well. In the pot you're going to cook in put a little oil in the bottom and get it red hot.
   
   Seal the lamb all over and remove it for a minute.
   
   Get the onions and carrots and start to fry them as well, season them, once they start to colour reduce the heat and add some garlic cloves, once the veg has some good colour arrange in the middle of the pot as a trivet for the lamb
   
   Turn off the heat and put the lamb on the veg trivet and pour stock all over until it half covers the veg but doesn't touch the meat.
   
   Either make a bouquet garni of the fresh herbs or just throw them into the stock to poach and release their oils and scent
   
   Now, my grannys pot steams itself airtight, if yours does that cool if it doesn't add a couple of sheets of foil and tuck it tight around the top of the pot and then put the lid on and put the whole thing into the oven for at least 3 hours. 4 might be better.
   
   Once the whole things done remove the lamb, remove the veg, herbs and garlic and make gravy out of the cooking liquor.