In a pestle and mortar, grind all your herbs and spices well, ensuring you are left with a fine mix.
Rub the herbs all over the meat. If there’s any that falls off, keep picking them up and rubbing them back in.
Set your oven to gas mark 3 or 160oC (140oC fan). Place your lamb in a roasting tin with a lid or cassarole dish. Roast in the oven for around 2 hours.
Serve with fresh vegetables and a little greek yoghurt. You can use the leftovers in a salad the next day too!