Lightly score the fat on the lamb. Make deep slits in the lamb for the garlic cloves to fit into.

Place the lamb in a roasting dish. Drizzle olive oil over the lamb and stuff garlic cloves into the slits.

Rub salt and spice mix all over the lamb, pushing some into the slits. Marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 160°C.

Place onions and lemon under the lamb. Add water and the extra 2 tablespoon of spice mix to the roasting pan.

Cover tightly with foil, place onto the lowest shelf of the oven and cook for 3 ½ hours.

Baste the lamb occasionally with the pan juices. Top up water if needed, keep approximately 1 cup of liquid.

Increase heat to 180°C after 3 ½ hours, remove foil, and roast for another 20 minutes or until the fat is crispy.

Remove from oven and shred meat into pan juices. Season to taste.