Using a sharpe knife make inceasions all over the lamb or if using shanks pierce many times with a sharp knife. Then mix 1st Marinade in small bowl and spread onto meat. Cover in cling film or freezer bag and then put into fridge for min 4 hours preferably over night.

Mix all 2nd marinade together in a small bowl and again apply all over the meat rap again and return to fridge for 6 hours or again best over night.

Place the marinated lamb in a roasting tin, cover tightly with foil, and bake in a preheated oven to170°C for 3 to 4 hours, or until very tender. Every hour baste the meat with the juices collection in the bottom of the pot.

Uncover and Raise Temp to 200c for 5-10 mins or untl the exterior browns nicely. you can Add some Cream to the sauce and the bottom and spoon over before serving. Allow to rest for 10 min then add some chopped almonds or corriander leaves. AMAZING :P ENJOY