Lamb - mix fresh herbs (rosemary, thyme) in a bowl along with crushed garlic and squeezed lemon juice. Add +- 10 glugs of olive oil and mix through, then rub into lamb - BE GENEROUS! Cut and insert extra garlic cloves into lamb. Cover in foil and leave to marinade for at least an hour, but leave in fridge overnight if possible.
Heat oven to 130 degrees. Place lamb on top of heavy foil in dish and lash some Worcestershire Sauce over the top of the lamb making sure there is enough there to get soaked up. Cover in heavy foil and cook for +-4 hours (more if larger cut of meat) - MAKE SURE FOIL IS WRAPPED ALL AROUND LAMB TO SECURE HEAT AND MOISTURE.
Risotto - In a pan over high heat, add 2 healthy teaspoons of butter (or marg) and add shallots/onions and cook until limp. Add the rice and stir until rice changes colouring, +- 3 mins.
Grate some of existing lemon peel and add along with chicken broth to pan and bring to boil. Reduce heat and simmer, stirring often! Give it +-15mins until rice is tender to bite. For a creamier texture stir in more broth.