My Greek Aunt gave me her recipe but everyone does it differently. When I make this it's all done by eye...I don't measure anything but I'll guestimate it for you to make things easier... 1 leg of lamb - ask your butcher to chop it into large chunks Garlic - I use about 8 cloves Oregano - plenty Black pepper Good olive oil (not virgin) - about 1/4 pint Lemon juice - about 1/4 pint Potatoes - peeled and cut into large chunks - par boiled for only 5-8 minutes Mix the oil, lemon juice, garlic and oregano in a jug or jam jar and mix well. Pre-heat the oven to gas 3/325f/170c Place the lamb and potatoes in a large roasting pan and cover with the lemon and oil mixture - messy hands time! Place in the middle of your oven and cook uncovered for approximately 4 hours. If the lamb seems to be cooking too quick turn the oven down a notch. Baste frequently with the cooking juices and turn the lamb and potatoes now and again. If more juice is needed add some more lemon juice and olive oil. After about 4 hours the potatoes should be brown and have chewy skins, the lamb should be falling off the bone and tender. Serve with all the juices, crusty bread and a feta cheese salad. Happy eating! Lemon juice

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