TIP: Lamb must be securely covered during cooking to trap steam for a tender, succulent result. You’ll find chipotle in adobo sauce in the Mexican section at major supermarkets.
Ingredients
Method
Using a sharp knife, score 1cm-deep cut, about 2cm apart, across the fat and underside of the amb. Combine sauce, honey, oregano, and garlic in a small bowl. Spread the mixture all over the lamb, rubbing well into the score marks.
Place onion in a large roasting pan. Sit lamb, fat-side down, on the onion. Spoon over any remaining sauce mixture. Season with salt and pepper. Pour stock around lamb. Cover tightly with baking paper and two layers of foil (see Tip).
Cook in a slow oven (150C) for 5 hours, turning lamb over and spooning over pan juices halfway through cooking time, until meat is very tender. Remove from oven. Increase oven to moderate (180C).
Spoon pan juices over lamb. Return to oven, uncovered. Cook for about 15 minutes, until well glazed. Spoon over pan juices again. Rest, loosely covered with foil, for 15 minutes before slicing or shredding.
Serve with potatoes and pan juices. Garnish with fresh oregano.
