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Bring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.
Take a sharp knife and cut small incisions down into the lamb. Insert a sliver of lamb into each incision.
Rub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.
Preheat the oven to 425C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.
Roast for 30 minutes. Lower the oven temperature to 285C/ gas mark 1. Cover and cook for a further 3 ½ hours, or until the lamb is really tender.
Remove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes.
Carve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.