- Mix all the ingredients except the lamb in a bowl with enough water to make a spreadable paste.
- Make slits into the lamb and rub the paste all over the lamb making sure it’s completely covered.
- Cover and marinade in the fridge for 5-6 hours or overnight.
- Before cooking, bring the lamb up to room temperature and wrap in foil. Put into the oven on 160°C / gas mark 3 for six hours, or in a slow cooker on low for six hours, or on high for four hours.
- You can also transfer the lamb half way through to a baking tray and BBQ with the lid closed; cook until done or to your liking.
- Serve with boiled / roast potatoes and salad.
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