Slow-roast lamb with cinnamon, fennel & citrus

Instructions

1- step 1 Put the lamb into a large food bag with all the juice and marinate overnight.

2- step 2 The next day, take the lamb out of the fridge 1 hr before you want to cook it.

3- Heat oven to 220C/200C fan/gas 7.

4- Take the lamb out of the marinade (reserve remaining marinade) and pat dry.

5- Rub with half the oil and roast for 15-20 mins until browned.

6- Remove lamb and reduce oven to 160C/140C fan/gas 3.

7- step 3 Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning.

8- Lay a large sheet of baking parchment on a large sheet of foil.

9- Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil.

10- Drizzle marinade into base, and scrunch foil to seal.

11- step 4 Roast for 4 hrs, until very tender.

12- Rest, still wrapped, for 30 mins.

13- Unwrap and serve with juices.