2kg leg of lamb
3 cloves garlic, quartered
6 sprigs fresh oregano, halved
salt and pepper
1kg potatoes, (peeled and quartered if you like)
1 teaspoon fresh thyme chopped
Step One - Preheat the oven to 150°C. Make some small cuts in the lamb with a sharp knife. Press the garlic and oregano into the cuts. Rub the lamb with salt and pepper to taste.
Step Two - Remove rind from the lemon and cut it into long thin strips (or remove the rind with a zester). Squeeze the juice from the lemon — you will need one-third of a cup of juice.
Step Three - Place the lamb upside down in a large baking dish. Pour the juice over the lamb. Cover the dish tightly with foil and bake in a slow oven for two hours. Turn the lamb over and brush it all over with the pan juices. Cover the dish and bake for 30 minutes. Add the potatoes to the dish and sprinkle with the thyme, then bake, covered, for a further one hour and 45 minutes.
Step Four - Remove the foil and cook, uncovered, for 15 minutes or until browned. Stand the lamb, loosely covered, for 10 minutes before serving.
This style of slow-roasting produces well-cooked but very moist, tender meat which literally falls off the bone. This may make it difficult to carve, in which case simply pull apart into chunks, or fork apart.