To begin, preheat your oven to 180°C (350°F). Take the saltbush lamb out of the fridge and let it sit at room temperature for about 20 minutes to ensure even cooking. This will help the lamb roast more evenly and stay tender throughout the process.

In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and black pepper. Stir the mixture thoroughly to create a fragrant, herb-infused paste. This paste will enhance the natural flavour of the saltbush lamb without overpowering its unique taste.

Using your hands, rub the garlic and herb paste generously over the entire lamb, making sure to massage it into all the crevices. For the best results, let the lamb marinate for 30 minutes or up to an hour. If you’re short on time, even a quick rub before roasting will work wonders.

Place the lamb into a large roasting pan, fat-side up, and pour 1 cup of chicken or vegetable stock into the base of the pan. This helps to keep the lamb moist as it roasts and creates a flavourful base for any drippings, which can be used to make a gravy later.

Add the baby potatoes and carrots around the lamb in the roasting pan. Lightly drizzle them with olive oil and season with salt and pepper. Toss them gently to coat. The vegetables will roast alongside the lamb, soaking up the savoury juices as they cook.

Transfer the roasting pan to the preheated oven. Roast the lamb for 60-75 minutes, depending on how well done you prefer it. For medium-rare, aim for an internal temperature of 60°C (140°F), or 70°C (160°F) for medium. Use a meat thermometer inserted into the thickest part of the lamb to check for doneness.

Once the lamb reaches your desired temperature, remove it from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring the lamb remains tender and juicy when sliced. Meanwhile, check the vegetables, they should be golden brown and tender.

To serve, slice the lamb and arrange it on a platter, surrounded by the roasted potatoes and carrots. Garnish with fresh thyme for an extra touch of colour and flavour. For added richness, drizzle the pan juices over the lamb, or serve with a simple gravy made from the drippings.