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Make small cuts on the lamb and stuff with garlic cloves and rosemary.
Rub the lamb with oregano, salt, and pepper.
Place the lamb in the pot along with the broth, lemon juice, and a drizzle of olive oil.
Cook in the oven for 2 hours at 150°C (300°F).
After 2 hours, remove the pot from the oven and baste the lamb with the juices and add in the potatoes.
Cook for another 2 hours and then remove the pot again.
Cook the meat for an additional 10 minutes at 220°C (425°F) without the lid to get a good crust on top.
Let the lamb cool slightly, then serve with your favorite sides.
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