This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently. Par-boil the potatoes. Drain them, then return ...

Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much. Remove from ...

Put the lamb on top and cover with kitchen foil. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb ...