Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb.

Lay a long piece of foil and a long piece of baking paper on the bench. One width ways and the other lengthways to form a cross. You will be placing the lamb in the centre and wrapping it with the baking paper and foil.

In a bowl combine the garlic, rosemary, oregano, marjoram, salt and pepper and form a ‘paste’. Use this to rub and massage all over the lamb. Transfer to the baking paper and fold the baking paper and foil over to completely enclose the lamb. Place into the baking tray and roast for 3 ½ hours.

In the meantime prepare the side dishes. This may include the potatoes, a Greek salad, boiled peas, tzatziki dip, olives and feta (recipes for these are also on the blog). The potatoes need to be cooked 45 minutes prior to the lamb being ready.

To cook the potatoes, add them to a baking tray lined with baking paper and season with the oregano, rosemary and sea salt. Then drizzle olive oil all over. Combine well.  Place into oven on the rack above the roast and set timer for 45 minutes.

Once the lamb is cooked, carefully open the foil and baking paper and place back into the oven for 10 minutes to golden.

Squeeze fresh lemon juice all over lamb and potatoes. Place everything onto table and shred lamb using two forks. Serve immediately.