Gently score the fat on the leg of lamb and create small deep slits to tuck in the garlic cloves.

Place the scored lamb into a large roasting dish, giving it ample space to roast evenly.

Pour the olive oil over the lamb, then stuff the smashed garlic cloves into the slits.

Rub salt and the Persian spice mix all over the lamb, ensuring to push some into the slits.

Cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight.

Preheat your oven to 160°C (320°F).

Scatter the onion wedges and lemon pieces under the lamb in the roasting dish.

Pour the water into the roasting pan and sprinkle the extra 2 tablespoons of Persian spice mix over the lamb.

Cover the roasting dish tightly with aluminum foil and cook for 3 ½ hours.

During cooking, check the water levels occasionally, ensuring there’s about 1 cup of liquid remaining.

After 3 ½ hours, raise the oven temperature to 180°C (356°F) and remove the foil.

Roast for another 20 minutes or until the fat is crispy.

Remove from the oven and carefully shred the meat into the juices at the bottom of the pan.