Preheat your oven to 150˚c
Get a roasting dish and make a very large foil parcel…
The lamb needs to be wrapped up so that no steam escapes while cooking. Lay out sheets of foil both ways in your roasting dish and make sure they are long enough to fasten together at the top with plenty of space inside the parcel. If you have to use a third piece of foil to get the parcel sealed, it is not a problem
Chop your lamb into 3 or 4 cm chunks and trim off all the fat you can (this is important, lamb is fatty and it is good to make it as lean as possible)
Place the lamb in the roasting dish
Slice your garlic cloves and sprinkle over the lamb
Zest both lemons – add two thirds to the lamb and keep the rest for serving
Squeeze the juice of one and a half lemons over the lamb
Give the lamb a little mix (don’t break the foil at the bottom of the dish) and wrap up your parcel leaving as much space around the lamb as possible
Bake for 3 hours at 150˚c, by which point the lamb will be really tender. Squeeze the rest of the lemon juice over the cooked lamb and sprinkle some chopped parsley and the remaining lemon zest
