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Sit the lamb in a roasting tin, skin-side up, and make many plunging incisions all over the skin side with the tip of a sharp knife.
With a stick blender, blitz the oregano leaves, rosemary, garlic, lemon and orange zests and juices, olive oil and sea salt flakes to a herb-flecked runny paste. Pour or spoon this over the lamb and use your fingers to help get it into the meat where you've made your incisions. A lot of the paste will run off down into the tin: rub this into the sides, where the meat is exposed, and spoon over the top on the skin. Leave for 45 minutes or so until the lamb is at room temperature. Preheat the oven to 180°C/160°C Fan/350°F.
Pour enough just-boiled water to come up about ½ cm / ¼ inch in the tin, and roast for 1 hour 40 minutes (and see Additional Information below for timing guidance), though take a look at it after an hour or so to make sure that the water hasn't evaporated (if it has, add more) and the top isn't burning — if it is, cover loosely with foil — though it should, by the end of its cooking time, be darkened in places. I have never found it to burn in my oven, but some ovens are fiercer than others.
Before the time is quite up, remove from the oven and put your probe in (again, see Additional Information below), if you have one. Otherwise pierce with a knife and peek in.
Remove the cooked lamb from the oven, cover loosely with foil, and let rest for 15-30 minutes, checking on it every now and again, before transferring to a board to carve.
Notes.
The timing above is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes / a 3½ lb leg for 18 minutes per pound plus 20 minutes, which will give you medium, that's to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes / 27 minutes per pound plus 30 minutes. However, ovens do vary, and it's wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don't cook the meat to the temperature that I want it to be (for pink lamb, that would be 60°C / 140°F; for well-done, 71°C / 160°F) because I find that the meat carries on cooking as it rests, and I'm always nervous of overcooking it. If you want your meat well-done, then this isn't going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55°C / 130°F, and rest it, covered loosely in foil out of a draught for 15-30 minutes, testing with your probe to make sure you don't carve it until it's as you want it. But keep an eye, so it doesn't go over, either.
MAKE AHEAD / STORE:
It is not advisable to make ahead but you can refrigerate leftovers, within 2 hours of cooking, in an airtight container for up to 3 days.