Put the hairs, lemon, oregano, garlic granules and a good pinch of salt into a mixing bowl. Mix well. Place the lamb into a large shallow dish and rub the marinade all over the meat. Cover and leave to marinade overnight in the fridge.
Preheat the oven to 160 fan and get the ribs out of the fridge to come to room temperature. Place a rack into a roasting tin and arrange the ribs on top. Roast for 3 to 31⁄2 hours or until the meat is really soft and tender. Remove from the oven and place onto a warm serving dish. Cover and leave to rest for 10 minutes. Serve immediately.
To see more of John’s recipes for lamb, click here.
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