How to make
We wash the meat well, dry it with a kitchen towel. We rub the spices on all sides.
We put the lamb in a baking pan, but necessarily with a lid. Drizzle with the oil and spread evenly.
Add a glass of water. Close with the lid and place it in the oven.
I turn on the oven in the evening after 22.00 pm at 210°F (100°C) and turn it off at 5.30 am. I don't open the lid, but leave it like that.
When you decide to serve the lamb roast, you can reheat and then the lid is removed.
The Slow-Roasted Lamb is very tasty.
