1-First, preheat your oven to 170°C (350°F) or 150°C (300°F) fan-forced and prepare the lamb by trimming any excess fat.

2-In a bowl, combine 2 tablespoons of sea salt flakes, 1 teaspoon of freshly cracked black pepper, 2 tablespoons of finely chopped garlic, chopped rosemary leaves, 1 tablespoon of dried oregano, and ⅓ cup of extra-virgin olive oil to make the marinade.

3-Toss 8 potatoes and 2 onions, cut into thick wedges, with 1 tablespoon of olive oil, ½ teaspoon of sea salt flakes, and ¼ teaspoon of freshly cracked black pepper, then place them in the base of a large roasting pan.

4-Put the 2.5 kg lamb on top of the veggies, massage it with the marinade, and surround it with 2 cups of chicken stock, juice of 1 large lemon, and optionally ¼ cup white wine, making sure not to pour directly on the meat.

5-Cover the pan tightly with a lid or foil and roast for 4½ hours until the lamb is fork-tender.

6-After that, increase the oven to 240°C (475°F) or 220°C (425°F) fan-forced, baste the lamb with pan juices, and roast uncovered for 20 more minutes until it’s golden brown.

7-Let the lamb rest covered loosely with foil for at least 10 minutes, then serve it with the tender potatoes and onions, plus the pan juices for extra flavor.