Instructions

1. Mix the garlic, spread/oil, lemon juice and spices and massage it into the lamb. Marinate it for at least an hour - overnight would be ideal (if you don’t have time to marinate, cut little slits into the meat and push some of the garlic spread into them with your finger).
2. Set the oven temperature to 160°C.
3. Cut the onion into wedges.
4. Put the lamb & onion in a roasting dish, then pour the water or wine around them. Cover the tin with foil and put it in the middle of the oven. Slow-roast for 3- 3.5 hours. Turn over the lamb once or twice during the roasting.
5. Meanwhile, mix the glaze in a small bowl.
6. After 3 hours, remove the foil. The meat should be coming off the bone easily - if not, cook for a bit longer.
7. Brush the glaze all over the lamb and roast for a further 20-30 minutes, without a cover. Do check the lamb regularly - the glaze can burn easily!
8. When the lamb has a nice, caramelised glaze, transfer it to a serving plate to rest. Cover it with foil and tea towel to keep warm.
9. Reduce the cooking jus into a sauce/ gravy. (You can add wine, crème fraîche, cornflour, chilli or mint sauce to it, according to your liking and serving).
10. Using two forks, pull the meat off the bone and shred it. Serve with your chosen sides dishes with the gravy or in a wrap with a salad and sauce.