Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Brush the lamb with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper.
Lay the lamb on a trivet of onions, garlic, fresh thyme, bay leaves, and rosemary, and extra virgin olive oil.
Preheat the oven to 200c fan / 220c.
Roast the lamb for 30 mins.
Take the lamb out, add 500ml chicken stock to the tray, cover tightly with foil, and reduce the heat to 160c fan / 180c.
Cook the lamb for 4 hours (do not baste or take the tray out of the oven).
Remove the foil and cook the lamb for a final 30 mins uncovered.
Take the lamb out and rest it, covered with foil, for 30 mins before serving.