Leg, forequarter, or shoulder of lamb, when roasted, gives a substantial helping for family meals. You can add subtle flavour by scoring the skin slightly in several places & insert slivers of garlic, sprigs of rosemary, or pieces of bay leaf.
Alternatively, rub the lamb well before cooking with a cut clove of garlic or mix a teaspoon of rosemary into 3 tablespoons of softened butter and rub all over the joint.
There are many other ways to season the lamb too, like choosing your favourite pre-made dry rub and a little olive oil to massage over the roast.
Once prepped to your satisfaction, it's time to cook.
Moderate heat is best for lamb, it ensures thorough, gentle cooking with a minimum of shrinkage. For joints allow approximately 60 minutes per kilo.
Joints with stuffing take a little longer.
Place in baking dish to cook. Add approximately 2 litres of water and bake until cooked. Cooking time will depend on size of joint.
When meat is nearly cook add vegetables to roast around meat in the succulent juices.