Place garlic and rosemary into the bottom of a slow cooker (approx. 6.5 litres).
Pop the leg of lamb on top and pour over 1/2 cup of water.
Cook on low for 8 hours or high for 4 hours.
When the lamb easily shreds with two forks, remove it to a plate and cover with foil.
Scrape the rosemary leaves from the sprigs (discard the sprig), smash the garlic cloves in the juice, add the mint and season with sea salt and cracked pepper.
Pour the juices into a frying pan and over high heat, reduce by half, stirring every 10 minutes or until thick and sticky.
Add the lamb back. Shred and stir through the mint jelly.
Build your lamb sliders with the pulled lamb and other fillings.