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Start by popping your lamb into a baking dish. Pour over half of your chimichurri sauce and give that lamb a good massage—really rub it in! Next, pour the water around the lamb and cover the dish with a double layer of foil, sealing it tightly.
Now, pop it in the oven at 160°C for 3 hours. You’ll know it’s working its magic in there when the smell starts filling the house! After 3 hours, take the foil off and crank up the heat to 220°C. Let it brown up for another 20 minutes.
Once it’s golden and gorgeous, pull out the bones and shred that tender lamb with two forks. Serve with the remaining fresh chimichurri sauce for a burst of flavour with every bite!