Put small slots over the lamb (about 3cm apart and 1cm deep) and insert garlic pieces and rosemary sprigs into each slit.
Place in a baking dish or on a rack. Baste generously with olive oil and salt and pepper. Add 1 cup stock to the dish ( a little red wine won’t hurt).
Cook for 1 ½ hours or to your preference.
To make a yummy gravy pour off excess fat, add ½ cup of red wine, 1 ½ tbsp white flour pepper, and salt and stir and simmer till flour is cooked. Add water as need.