Put the lamb into a large food bag with
all the juice and marinate overnight.
The next day, take the lamb out of the
fridge 1 hr before you want to cook it.
Heat oven to 220C/200C fan/gas 7. Take
the lamb out of the marinade (reserve
remaining marinade) and pat dry. Rub with
half the oil and roast for 15-20 mins until
browned. Remove lamb and reduce oven
to 160C/140C fan/gas 3.
Mix the zests, remaining oil, honey,
spices and garlic with plenty of seasoning.
Lay a large sheet of baking parchment on
a large sheet of foil. Sit the lamb leg on
top, rub all over with the paste and pull
up the sides of the foil. Drizzle marinade
into base, and scrunch foil to seal.
Roast for 4 hrs, until very tender. Rest,
still wrapped, for 30 mins. Unwrap and
serve with juices.