Preheat oven to 160ºC. 

Add the lamb shoulder or leg to a roasting tray. The lamb should fit snuggly into the tray or casserole dish. The tray shouldn’t be too big and you want the lamb to roast in the liquid which keeps it nice and moist and gives it a delicious gravy. 

Rub the entire piece of lamb with the oil.

Sprinkle the salt over the whole piece of lamb making sure every bit of the lamb receives a light sprinkle, even the bony bits. 

Sprinkle the top of the lamb with the dried herbs and garlic.

Finally squeeze the juice of one of the lemons all over the top of the lamb.

Pour the water or stock into the container to about 4cms up the sides of the lamb. The amount of water you need will depend on the size of your roasting tray.

Place the roasting tray on the middle shelf of your oven.

Roast for a total of 5 hours. 

• Roast for 3 hours uncovered and baste with the water at the bottom of the tray every 30 minutes. 

• Roast for a further 2 hours covered with foil. You do not need to baste the lamb during this time, but you can if you want. 

Serve with mash potato and a greek salad or Turkish or pita bread, green salad and dips (hummus, eggplant, tzatziki). It’s great to make pita bread wraps filled with green salad or tabouli. Or make a toastie with caramelised onion relish, lamb, cheese and spinach leaves.