Slow-roast lamb with cinnamon, fennel & citrus

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the lamb into a large food bag with all the juice and marinate overnight.
2. 2The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200°C / 400°F fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry.
3. 3Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140°C / 275°F fan/gas 3.
4. 4Mix 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.
5. 5Sit 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.
6. 6ServeRoast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.