Insert slices of garlic into the roast, squeeze the lemon over the roast and sprinkle over the chopped rosemary, sea salt and pepper.
Place the lamb on a rack inside a baking dish and place approximately 3 cups of water into the pan so the water reaches about 2cm high.
Cook for approximately 4- 5 hours, basting occasionally with juices from the pan.
Remove from the oven and let it rest for 5 – 10 minutes.
Slice meat and serve with a squeeze of lemon juice, a drizzle some extra-virgin olive oil over the top and sprinkle with sea salt and pepper and then finish with fresh italian parsley scattered over the roast. Enjoy!