Using big cuts of frozen lamb, full leg (cut into 3 pieces to fit into a crockpot), rack of ribs, neck or drumsticks.

Add spices to all sides -gray or pink salt. ground black pepper, and generous amounts of fresh rosemary or dried.

Place in crockpot. No water added.
After 14 hours on low, the lamb will be ready to eat.
(If using fresh lamb, the cooking time will be much less)

Save the bones in the freezer to make bone broth.