1-Begin by preheating your oven to 170°C (350°F) or 150°C (300°F) if using a fan-forced setting, setting the stage for a slow-cooked masterpiece. This method helps lock in the flavors of garlic, rosemary, and lemon, keeping the lamb tender and juicy throughout.

2-Next, in a large roasting pan, toss the 8 peeled and thickly wedged all-purpose potatoes and 2 peeled and thickly wedged onions with 1 tablespoon olive oil, 1/2 teaspoon sea salt flakes, and 1/4 teaspoon freshly cracked black pepper. Place the 2.5 kg bone-in leg of lamb or lamb shoulder on top of these vegetables, then season it with the additional 2 tablespoons sea salt flakes and 1 teaspoon freshly cracked black pepper. Now, mix together 2 tablespoons finely chopped garlic, the leaves from 2 rosemary sprigs finely chopped, 1 tablespoon dried oregano, and 1/3 cup extra-virgin olive oil to make a marinade, and massage it onto the lamb, letting some drip onto the veggies for extra flavor.

3-Pour 2 cups chicken stock, the juice of 1 large lemon, and optionally 1/4 cup white wine around the lamb, making sure not to pour directly on it to preserve the seasoning. Cover the pan tightly and roast for 4 1/2 hours until the lamb is fork-tender, checking and extending in 30-minute increments if needed. To finish, increase the oven to 240°C (475°F) or 220°C (425°F) fan-forced, baste the lamb with the pan juices, and roast uncovered for 20 minutes to brown the meat beautifully.

4-After roasting, rest the lamb covered loosely with foil for at least 10 minutes to let the juices settle, resulting in a more tender slice. If you want the potatoes extra crispy, remove the lamb, drain the pan juices, and roast them for another 20 minutes.