that I want to cook for sandwiches, or cold with chips etc, and I know it has to be cooked slowly.
So would it be ok in a slow cooker with a little oil, or would I have to roast it for hours in the oven?
I'd pot roast it very slowly (150) in the oven. Probably with really cheap wine and water, and some onions, bay leaves etc.
You then get lovely stock for soups/gravy whatever. Also lots of dripping for roasting the spuds.
I personally would do them in the slow cooker with some carrots and onions thyme and salt and pepper cup of white or red wine and 1/2 cup of water leave for a good6-8 hours.
I do mine in the slow cooker. Rub with some middle eastern spices,brown lightly to colour...then into the slow cooker with a tiny bit of liquid. I use a 'baby' slow cooker...just 1.5 litres...it holds 2 fillets approx.
dry fry lamb in stew pan to seal meat. add tin tomatos, root veg, potatos & seasoning & pinch of oregano, add boiling water to cover contents. Leave to simmer & blend in oven for 1hr. Serve with crusty roll