This dish, Moroccan roasted Lamb is a speciality, usually saved for special occasions or religious holidays.
Cook the Lamb in a moderately hot oven, making sure the side with the most meat on is facing downwards.
Add a glass of water and check on the meat every fifteen minutes. Be sure to baste it regularly so it doesn't become dry.
After two hours, turn the meat over and cook the other side until golden brown, which should be another thirty minutes or so. The meat has to be so tender it's virtually falling apart.