For one leg or shoulder of lamb in bone.

1 small head of garlic

3 tsp sweet paprika

1 1/2 cup red wine

3 sprigs of fresh rosemary

3 tsp dried oregano

2 bay leaves

Sea salt and freshly grounded black pepper

Juice of 1 lemon

1/2 cup extra-virgin olive oil

Blend all the ingredients together (add  chilli flakes if you fancy a spicy marinara) and then marinate the lamb shoulder/ leg overnight. Heat oven to 140C and slow roast utill the meat is really tender but still juicy. It usually takes from 6 to 10 hours so please be patient!