Brush lamb with extra virgin olive oil and season heavily all over, including the underside, with sea salt and coarse black pepper
Lay lamb on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil
Preheat oven to 200°C fan / 220°C
Roast for 30 minutes
Remove from oven and add 500ml chicken stock to the tray
Cover tightly with foil and reduce heat to 160°C fan / 180°C
Cook covered for 4 hours without basting or removing from oven
Remove foil and cook uncovered for a final 30 minutes
Remove from oven and rest, covered with foil, for 30 minutes before serving
For larger joints, adjust cooking time: 1.5-1.75kg add 30 mins covered; 1.75-2kg add 1 hour covered; 2-2.5kg add 90 mins covered
