This recipe I have learned from my grand father,who always prepared roast lamb for the village fair,but in a double dose.Very easy way to accompaned a good red wine in a cold winter nights.
Take 2kg of lamb meat, choped in a smal portions and dip them in a mixture of 2-3 tbsp salt, 1tbsp ground peper, 4-5tbsp oil and glass of water(300ml). Arange all of it in a roasting tin, add the remain of the mixture to the meat and add another glass of water, so the meat can stew slowly. Cover the tin with coocking foil and roast in the oven for about 2 1/2 to 3 hours-depends wether the meat is from young lamb or not. After its cooked you can brown it for few more minutes,but remove the foil.
So the roasted meat is good even served cold and finely sliced.