Preheat the oven to 160C / 320F.

Place the potato wedges, tomatoes, red pepper, onions, and bay leaves in an oven proof cooking pot or deep roasting pan. Grind over plenty of salt and pepper, then sit the lamb on top. Make sure the 'fat' side of the lamb is facing up.

Rub the lamb all over with the olive oil, then with the oregano and cinnamon. Squeeze over the juice of half the lemon.

Peel half of the garlic cloves and roughly chop into chunks. Cut small slits all over the lamb with a sharp knife and insert the garlic chunks into them.

Tuck the rest of the garlic (unpeeled is fine) in and around the lamb and potatoes/veggies. Then squeeze the other half of the lemon all over the potatoes/veggies. Finally, pour over 200ml (just under a cup) water.

Put the lid on the pot (or tightly cover with foil if using a roasting dish). Roast for 4 hours until the lamb is fall-apart tender. Check half way through cooking, and again about two thirds of the way through. Add a few drizzles more water if you think the dish needs it.

15 minutes before the end of the cooking time, add another splash or two of water if necessary, then turn the oven up to 220C/430F. Roast uncovered until the potatoes and vegetables have browned a little.

Remove the bay leaves. Then serve with a sprinkle of feta, tzatziki or Greek yogurt, olive oil toasts and green salad leaves.