Instructions

1. Put the oven on to 160°C.
2. Put the lamb into a big roasting tin and rub the skin all over with the olive oil.
3. Mix together the lemon zest, anchovy and garlic in a bowl. With a sharp knife, make slits all over the joint and rub the mixture well into them. Then pour over the lemon juice and sprinkle the cinnamon, oregano and seasoning evenly on the meat.
4. Put foil loosely over the joint and put into the oven.
5. After four hours, take off the foil and put aside. Increase the heat to 220°C and continue roasting until it browns - 20 minutes or so.
6. For the best flavour, the lamb needs about half an hour resting in the roasting tin out of the oven covered with the foil.