Roughly chop the vegetables and place in the oven proof pan with a lid

Pour in the stock until it almost covers the lamb. It will slightly shrink in the oven during the cooking process and become slightly submerged.

Add the lamb, cover it with baking paper and foil, and then place the lid on.

Cook overnight at 90 degrees  for 10 - 12 hours or cook for 6 - 7 hours at 160 degrees,

cooking temps will slighly differ depending on the size of your lamb and oven

Serve lamb with the veggies.

Save the stock for gravys, sauces, stews, etc