

Season the ground lamb with salt and form into small 1oz balls.
Heat half the olive oil and fry meatballs until browned all over.
Add the vinegar and transfer the mixture to the crockpot.
Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.
Serve warm with cauliflower mash and garnish with chopped parsley.
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