Prepare your Sous Vide. Fill it with enough water, get it to the correct temperature of 56.5c/133.7f and then using tongs place your sealed leg of lamb into the water bath and add the lid.

Cook for 12 hours minimum to a maximum of 48 hours, depending on the size of your lamb leg.

12 Hours later remove the lamb from the water bath using tongs. Place the lamb after removing any excess water onto a chopping board.

Using either a knife or good meat shredders remove the lamb from the bone.

Season your skillet with the seasonings, warm up the skillet on high, mix in the seasonings and sear your shredded lamb meat once the olive oil has started to bubble up.

Sear for 2-3 minutes tossing to make sure it all gets seasoned and the lamb becomes well flavoured.

Serve while still warm with your favourite potatoes.