A spectacular showstopper that takes less than 10 minutes to prep & is totally hands off when it comes to the cooking - sounds like my kind of recipe!
Unroll your lamb & remove the excess fat. Add to a pressure/slow cooker.
Peel then roughly chop the onions & garlic, add to the lamb with rosemary, seasoning & 1.5 cups of cold water.
Pressure Cooker: Cook on high fro 45 minutes. Allow to naturally de-pressurise for 15 minutes then release any remaining steam.
Slow cooker: Cook on high for 2 hours then low for 6-8 hours.
When the lamb is cooked, lift it out of the broth & use tongs or 2 forks to pull the meat apart. It will melt into pieces easily.
To dress; pulse the lemon juice, capers, a couple of spoons of lamb broth & herbs in a food processor to create a rough paste. Add the lemon zest & pulse this in.
Sprinkle this over the lamb along with spoons of horseradish mayo (you could also use yoghurt or a horseradish sauce) & serve.
The remaining broth should be cooled & then the fat removed before using as a base for gravy, soup or another sauce to dress any lamb leftovers.
The cooked lamb & de-fatted broth will both keep in the fridge for 4 days or can be frozen for up to 3 months.