Preparation time 20 minutes (plus standing time). Cooking time 4 hours.

This recipe produces well-cooked but very moist, tender meat which literally  falls of the bone. This may make it difficult to carve, in which case simply cut into chunks, or fork apart.

1) Make 12 small cuts in lamb with sharp knife. Press garlic and oregano into cuts.

2) Remove rind from lemon, cut rind into long thin strips (or remove rind with a zester). Squeeze juice from lemon- you will need 1/3 cup of juice.

3) Place lamb, upside down, in heavy- based baking dish, pour juice over lamb. Cover dish lightly with foil, cook in covered barbecued using indirect heat, following manufacturer’s instructions, 2 hours. Turn lamb over, brush all over with pan juices.

4) Add potato to dish, sprinkle with thyme and lemon rind. Bake, covered, further 1 hour 45 minutes.

5) Remove foil, cook uncovered, 15 minutes or until browned. Stand lamb, loosely covered, 10 minutes before serving.

Serves 8, per serving 11.3g fat, 1408kj.