Slow Cooked Lamb and Gravy Rolls

Ingredients:

• 1 kg Grass Fed Boneless Rolled Lamb Roast
• Olive oil
• Olsson’s It’s So Rosemary Sea Salt Rub

Gravy:

• 4 tbsp butter 
• 4 tbsp plain flour 
• 2 cups beef stock
• Salt and pepper to taste 

To serve:

• Long rolls 

Cooking instructions:

1. Cut any excess fat off the Our Cow Grass Fed Boneless Rolled Lamb Roast. Add olive oil and a generous amount of the Olsson’s It’s So Rosemary Sea Salt Rub all over the lamb. 
2. Place in the slow cooker and cook for 7 hours on low. 
3. Once cooked, use two forks to shred the lamb. 
4. To make the gravy, melt the butter in a saucepan. Add the flour one tablespoon at a time, whisking as you add it. Add the stock 1 cup at a time, whisking well. 
5. Stir consistently over medium heat until the gravy reaches your desired thickness. Add more stock if it's too thick. 
6. Add the shredded lamb and gravy to rolls and enjoy!