To begin, preheat your oven to 160°C (320°F). Lightly grease a large clay or ceramic roasting dish with a bit of lard or olive oil to prevent the lamb from sticking during roasting. Using a clay dish gives an earthy flavour, enhancing the traditional taste of this Spanish roast.

In a small bowl, mix the remaining lard (or olive oil) with crushed garlic and a pinch of salt. Rub this mixture generously over the lamb, ensuring an even coating on both sides for a deeply infused flavour and perfectly seasoned roast.

Place the lamb in the roasting dish, skin side up, and add a cup of water to the dish. This water will create steam in the oven, keeping the lamb tender as it roasts. For an added aromatic layer, you can place a sprig of rosemary or thyme under the lamb.

Cover the roasting dish loosely with aluminium foil or a lid. Roast the lamb in the preheated oven for about 1.5 hours. This slow roasting will allow the meat to develop a tender, melt in your mouth texture.

After 1.5 hours, remove the foil or lid to let the skin crisp up. Baste the lamb with its own juices to keep it moist and enhance the flavour, then return it to the oven uncovered.

Increase the oven temperature to 180°C (350°F) and roast for an additional 30-45 minutes until the lamb skin turns golden and crisp. If more browning is needed, switch the oven to broil for the final few minutes, keeping a close eye on it.

Once the lamb has achieved a crispy, golden brown skin, remove the dish from the oven and let it rest for 10 minutes. This resting time allows the juices to redistribute within the meat, resulting in a juicier roast.

To serve, carve the lamb into pieces and transfer to a warm platter. Pour the remaining pan juices over the lamb for added flavour, or serve the juices in a small bowl on the side. Traditionally, Lechazo Asado pairs beautifully with a simple side of rustic bread and a fresh salad or roasted potatoes.