Preheat your oven to 180'C

Cut slots all te way around your lamb and add a slice of garlic into each hole

Drizzle olive oil over your lamb so all of it is covered, then the juice of a whole lemon, oregano, salt and pepper and the cover with foil and leave for 30 minutes to marinate and come to room temperature

Add your lamb to your preheated oven and turn your timer on for 30 minutes. After 30 minutes take your lamb out and baste it with the juices, cover again with foil and cook for another 30 minutes. Repeating the basting for the next 2-3 hours, every 30 minutes

For the last hour boil your potatoes for 10 minutes then drain and rough them up a bit.

Get most of your lambs juices and put them in a baking tray. Add your fluffed up potatoes and roll them around so they are fully covered and put them in the oven on the bottom shelf and cook for 25 minutes

To a bowl add 2 tbsp of honey, the zest and juice of 1 lemon, some olive oil, salt and pepper and whisk together

When your 25 minutes are up take your potatoes out of the oven and turn them over and cook for another 25 minutes

Take your lamb out and drizzle over your lemon and honey marinade, making sure all your lamb is covered and put it back in the oven without the foil and cook for 25 minutes

Serve with lemon rice, orange honey glazed carrots, roasted tomatoes and onions.