Heat a large pan over medium-high heat.

Sear the lamb fat-side down until golden before turning to brown the other side.

Add the fennel, lemon wedges, fennel seeds, fresh oregano and stock to a roasting pot.

Place the lamb on top.

Cover the lamb with baking paper before placing the lid on the pot.

Cook at 150°C for 3–4 hours.

Remove the lid and baking paper.

Increase the oven temperature to 180°C.

Roast for a further 30 minutes until beautifully caramelised.

Rest before pulling apart and serving.

Rub the lamb with smoked paprika and dried oregano.