Clean lamb with salt, lemon and vinegar and place in a high-walled oven tray. Pat lamb dry and score all over with a small knife. Add marinade, rub all over on both sides. Add the aromatics all around the lamb. Pour enough water to come ⅓rd of the way up the tray. Cover with 1 layer of parchment, and 3 layers of tightly sealed aluminum foil. Bake at 325 for 3 ½ hours, then remove the foil and parchment paper, baste the lamb in its juices and place back in the oven at 400 for 30 minutes to crisp up.

Set the meat aside and strain the juices from the tray. Skim most of the oil from the top of the juices and discard the oil.

Add the rice and lamb broth to the pot along with salt, turmeric, cardamom pods and bay leaves. Bring it to a boil and once the liquid reduces to the same level as the rice, reduce heat to LOW, cover and steam for 15 mins.

In the meantime, light up a piece of charcoal until it's red in the center. After the rice is done, turn off the heat and open the lid, nestle in a small bowl (or foil pouch) with a little bit of oil, and add in the lit charcoal. Quickly cover with a lid to trap the smoke and let it sit until the smoke runs out. Then fluff the rice and assemble in your serving platter. Rice first, then pulled lamb or leave it whole, then all the garnishes. Serve with Yemeni Zahawig (spicy salsa) and an Arabic chopped salad.