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Serves 6-8.
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Ingredients
 1 large whole leg or whole shoulder of Tassie lamb
juice from 5 lemons
4 cinnamon quills
8 cloves
I cup Golden Pearl Honey
sea salt and freshly cracked
5 heads of Tassie garlic, skin on, halved horizontally
4-5 Smyrna Quinces, unpeeled and halved (allow half per person)
splash of Cygnet olive oil
splash of white wine
 Method
Place lamb in dish. Mix all ingredients in a bowl, except the wine, oil and quinces. Pour over the lamb and marinate in the fridge overnight or longer if possible. Two days is better.
Pre heat your oven to 160 C. In a large roasting tray lie the lamb, garlic and quinces as flat as possible. Pour over the remaining marinade and then add a splash of the olive oil and enough white wine to cover the base of the tray by about 1 cm. Because you are wet roasting the liquid gently steams the meat but too much liquid and it will stew . Also the liquid will stop the sugars in the marinade from burning.
Cover the lamb with foil as tightly as you can. Place in the oven.
After 1 hour check the progress of the lamb. If there is still sufficient liquid in the tray, replace the foil and continue cooking. If not, add a little white wine or even water.
After 3 more hours remove the lamb from the oven. It should be a pleasing, darkened caramel in colour and the aroma of the lamb, spices and quince should fill your nostrils and make you salivate! Let rest for at least 1 hour, as this will ensure the lamb stays moist and unctuous.
When it s cool enough to handle, gently run your fingers along the muscle to separate it from the bone. It should slide off easily. If the bone emerges clean then you know that it is cooked perfectly. Pour any excess liquid over the meat and garnish with the roasted quinces and garlic.
Reheat the lamb with a little more wine and cover with foil again.
Ideally, serve with a roasted walnut cous cous, tahini yoghurt and a fiery harissa.
Recipe courtesy of Steven Cumper, Peppermint Bay
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