• 1 leg or shoulder of lamb with the bone in
• 4 cloves garlic, sliced thickly
• juice of 1 lemon
• 2 sprigs of rosemary, chopped
• 2 Tbsp of italian parsley
• Celtic sea salt or himalayan salt
• Water for basting

Directions:

1. Pre-heat the oven to 150 degrees celcius
2. Insert slices of garlic into the roast, squeeze the lemon over the roast and sprinkle over the chopped rosemary, sea salt and pepper.
3. 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.
4. Cook for approximately 4- 5 hours, basting occasionally with juices from the pan.
5. Remove from the oven and let it rest for 5 – 10 minutes.
6. 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!