Prepare the roasting pan. To a roasting pan or braising dish, add the quartered onions, garlic, rosemary, thyme and bay leaves.

Season the lamb. In a small bowl, combine salt, 7-spice, garlic powder, black pepper and cardamom. Rub the entire surface of the lamb with the dry mix, making sure to get in any crevices (If your lamb came wrapped in mesh, remove the mesh and open it like a book to season all over). Roll it back up and secure it with twine or the mesh it came with. Place the lamb on the aromatics with the fat side up. Drizzle a little olive oil all over the lamb and the aromatics.

Sear. Preheat your oven to 500F/260C. Place the pot or roasting pan in the oven for 20 minutes. This will help brown the aromatics and add more depth of flavor.

Slow Roast. Lower your oven to 300F/150C. Add the chicken broth and optional white wine to the roasting dish, cover with foil or lid, and place it back in the oven to slow roast for 4-5 hours undisturbed.

Broil. After 4-5 hours, the meat should be quite tender. If not, slow roast for another hour. Remove the lid or foil, baste the meat with some of the lamb juices and crank up the oven to broil on high for 10-15 minutes. You want the top of the lamb to brown slightly. Don’t burn it!

Rest and Serve. Let the lamb rest for 10-20 minutes before you transfer it to a serving platter. Serve your roast lamb with your favorite sides. Feel free to squeeze a little fresh lemon juice over the roast.