Rub the lamb with smoked paprika and dried oregano.

• Heat a large pan over medium-high heat.

• Sear the lamb fat-side down until golden before turning to brown the other side.

• Add the fennel, lemon wedges, fennel seeds, fresh oregano and stock to a roasting pot.

• Place the lamb on top.

• Cover the lamb with baking paper before placing the lid on the pot.

• Cook at 150°C for 3–4 hours.

• Remove the lid and baking paper.

• Increase the oven temperature to 180°C.

• Roast for a further 30 minutes until beautifully caramelised.

• Rest before pulling apart and serving.