SLOW COOKER METHOD

Remove lamb from fridge 30 mins beforehand to allow it to come to room temperature.  Slice onions and garlic and layer on bottom of slow cooker, place lamb on top, season well with salt and pepper, drizzle honey over lamb and then add the white wine.  Throw in the bay leaves, sage leaves and rosemary and cook on high for 4 hours.  Serve with roast potatoes, peas and gravy made from the juices in the bottom of the slow cooker.

OVEN METHOD

Remove lamb from fridge 30 mins beforehand to allow it to come to room temperature.  Pre heat oven to 150ºC.  Slice onions and garlic and layer on bottom of casserole pot, place lamb on top, season well with salt and pepper, drizzle honey over lamb and then add the white wine.  Throw in the bay leaves, sage leaves and rosemary, put on lid and cook for 4 hours.  Serve with roast potatoes, peas and gravy made from the juices in the bottom of the slow cooker.