How to make
The lamb is cut into larger pieces, which you season with the universal seasoning and oil.
Instead of this seasoning, you can use spices for lamb, which are according to your taste.
I often use spearmint, some cumin, you can use basil, rosemary, salt, black pepper, paprika, coriander, etc.
Arrange the pieces of lamb tightly in a greased large baking pan. Pour the beer and water and tightly place the foil.
Put the juicy roast lamb to cook at 360°F (180°C) for about 2 hours.
Remove the foil and roast for about 1 more hour, until the tender lamb in foil becomes really tender.
