Brown the lamb all over in a hot pan or a hob-safe slow cooker insert for a few mins. This is totally optional, but gets a nice colour and deeper flavour if you have time to do it.

Place the lamb in your slow cooker and add the fresh herbs. Pour over the olive oil, season, then pour in a little water (no more than 1/2 cup). Cook on Low for 6-8 hours.

To cook in the oven, place lamb in a lidded stockpot/casserole pot (brown for more flavour if you like), add the herbs, olive oil, seasoning and a little water (about 3/4 cup) and cook in an oven preheated to 170C/325F/gas 3 for 5-6 hours.

Trim off any larger bits of fat and allow to rest while you make the mint sauce. (The lamb will be falling apart at this point - don't worry, it's what you want!)

For the sauce: blitz the mint leaves in a blender or food processor until shredded. Add the vinegar and xylitol or stevia, a little at a time, tasting constantly, until you feel you have the right balance of sweet and sour (you'll probably need most if not all of both, but you may prefer a little less vinegar or sweetener as a personal preference). Slowly drizzle in the boiling water until you have a liquidy sauce, pulsing to combine everything well.

Serve the lamb with the mint sauce. A side salad or some steamed greens drizzled in olive oil, and/or some root vegetable fries or mash are all delicious accompaniments to this dish.