Wash the lamb under cold running water, pat dry and pour all over half of the lemon juice. Place in the refrigerator for at least 1 hour or even better overnight.

1 ½ hours prior to cooking take the lamb out of the refrigerator to come to room temperature.

15 minutes prior to cooking turn the oven on, air circulation at 250° C, rack set at the middle.

Season the lamb chunks with the salt and pepper and place them in a very large oven proof cooking tray. Add into it the potatoes, onions, bay leaves and all-spice berries, toss and pour on them the olive oil. Cover tightly the tray with aluminium foil and place in the oven.

An hour later, reduce the oven temperature to 150° and cook for further 2 hours. When the 2 hours have passed remove from the oven, uncover and pour the remaining lemon juice on the meat and potatoes.

Return to the oven where the temperature has been increased to 190° C and cook for 25-30 more minutes and until nicely browned.