Preheat the oven to 150ºC i. We had a smaller piece of lamb this time a little less than 1 kilo, so the slow cooking time for a piece of that size is around 45 minutes to an hour. However, a three kilo piece of lamb could be cooked in an hour and a half, or two hours.

In a baking dish, lay out the herbs covering the bottom of the dish. Use thyme or rosemary or better yet a combination of the two.

Rub the lamb with olive oil or organic butter. Next rub in some salt and freshly ground pepper all over the meat. Finally rest it on the bed of herbs. You can add a finger of water to the dish to create a steam bath in the oven that will help the lamb stay moist and juicy.

Place in the oven and cook for 45 minutes to an hour. Keep a close eye on the lamb because we don’t want it to dry out, especially if you are trying to get a crispy crust. A minute too long can overcook it.