In a small mixing bowl, combine the salt, paprika, cumin, oregano and chipotle powder and stir to evenly combine.

Generously coat the lamb with mustard powder and the spice mix.

Place the lamb in the slow cooker bowl, cover and place in the fridge to marinate overnight.

To cook, pour a cup of water into a slow cooker.

Cook for 6 hours on high. Remove all but one cup of the cooking liquid from the slow cooker and shred the lamb.