The lamb 

1 leg of Quality Mark lamb, approx 2kg (4.4lb) weight, butterfly-boned

Salt and fresh ground pepper 

For the marinade

2tbsp chopped fresh rosemary

2tbsp chopped fresh thyme

2tbsp chopped flat leaf parsley

1tbsp chopped fresh oregano

zest  of 1 lemons, about 1 tbsp

3 garlic cloves, crushed

130ml (4½fl oz) olive oil 

First, season the lamb with salt and pepper on both sides and rub the seasoning into the meat. Cover and rest on the bench. 

Combine marinade ingredients in a mortar and pestle and grind it all together until its well mixed. 

Put the lamb skin-side down in a non-metallic dish, spoon over the marinade and rub in well. Roll the roast and tie with butchers string. Cover and chill for 2-4 hours or over night.

When you’re ready to cook the lamb remove from the fridge and let it come to room temp. While it is warming up, preheat oven to 175 C, 380 F. 

In a heavy based oven proof casserole dish pour the oil that has filtered out from the rolled lamb. Place on the stove over a medium high heat and when the oil is hot brown the roast on all sides till its light brown. 

Remove from the heat and cover with a lid and place in the middle of the oven for 30 minutes. After 30 minutes remove from the oven reduce the oven heat to 160 C, 350 F. Baste the roast with the juices in the bottom of the dish, return to the oven and cook for 2 hours. Baste again after 1 hour. 

After 2 hours remove, cover with a couple of layers of foil and rest for 15-20 minutes. 

Slice thickish and serve with your desired sides. 

Tip: The above recipe is based on a 2kg, 4.4lb roast. If yours in bigger or smaller you will have to adjust the second stage of the cooking.

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