Peel and crush the half head of garlic, and rub the meat all over with olive oil.

Sprinkle the cinnamon, oregano and salt all over the lamb, then top with the crushed garlic and the juice of one lemon, and rub in using your hands.

Cover and chill for eight to 12 hours.

Shortly before cooking, heat the oven to 160C (140C fan)/325F/gas 3.

Prepare the vegetables: Cut the potatoes into wedges, peel and cut the onion into chunky wedges, halve the pepper and cut into thick strips, wash the tomatoes.

Take a large lidded casserole dish or use a roasting tin lined with baking paper.

Put the potatoes, onions, pepper and tomatoes in the casserole or tray.

Lay the marinated lamb on top of the vegetables, then pour any remaining marinade over the top.

Cut the remaining head of garlic and lemon in half, squeeze the lemon on top of the lamb, then tuck the lemon shells, half garlic heads and bay leaves in and around the joint.

Pour 200ml water into the dish.

Cover and bake for four to five hours, until the meat is very tender.

When the lamb is soft, turn up the oven to 220C (200C fan)/425F/gas 6 and remove the lid.

Roast for a further 10-15 minutes, then lift out the meat and set aside to rest for about 30 minutes.

Put the pan of vegetables back in the oven for 15 minutes, until they’re starting to brown, keep warm until the meat has finished resting, then carve and serve up.