To preheat a fourno (wood-fired oven), light it 2–3 hours before cooking, so the coals burn down to embers and the heat is radiant at about 350°C. If you like meat browned, make sure the oven is hotter at the start (see Note).
Place the lamb in a roasting pan. Push the potato in and around the meat. Season with the salt and pepper, then drizzle generously with the olive oil. Scatter over the herbs and garlic, then squeeze lemon juice over the meat and add the water. Cover and seal tightly with foil. Roast for 4 hours.
Serve with Greek salad.


  • lamb forequarter pieces
  • potatoes, peeled and halved if large
  • salt and freshly ground black pepper
  • olive oil
  • rosemary leaves
  • oregano leaves
  • whole unpeeled garlic cloves
  • lemon juice
  • 250 ml (1 cup) water
  • Greek salad, to serve