1. Remove meat from packaging put in a large dish and cover with water. Refridgerate overnight. 2. Drain meat place in slow cooker with onions, carrots, garlic, bay leaves and half the cloves and cover generously with boiling water. Cook on high for two hours then simmer on low for another hour or until tender. 3. Drain discard all vegies. Preheat oven to 180 degrees celsius. Place meat in roasting dish. Grind remaining whole cloves in a pestle and mortar, combine cloves with brown sugar, honey, mustard and lime juice until fairly smooth consistency, spoon over meat, place in the oven for 30 minutes and baste regularly. Great served with cauliflower and cheese sauce and peas and corn. plenty of leftovers for second nights tea with a nice salad or great sandwiches. ---------------------------------------------------------------------------
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