Potatoes, onions (and/or any vegetable you prefer to include)
Heat oven to 170°C/190°C, fan/gas 5.
Season lamb with salt and Saraspice Sarawak Black Pepper.
Then stud the lamb with garlic and rosemary. Using a sharp pointed knife; make at least 15 small incisions all over the meat. Peel the garlic cloves and prod half or whole clove into each incision. Next, pull off small sprigs of rosemary and push into the incisions too.
Cover the lamb with the remaining rosemary.
Spray the whole lamb with vegetable oil.
Place the lamb in the roasting tin. Scatter the potatoes and onions, then pour in the stock.
Place the lamb in the heated oven.
Once done, remove roasting tin from the oven.
For a more tender and juicy piece of meat, allow the lamb to rest for at least 15-30 minutes after removing it from the oven. This will allow for the meat juices to redistribute throughout the cut.