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1. Freeze pork back fat to allow easier cutting. When frozen, Slice 5mm thick and then cut to long batons (5x5x200mm). Lay out batons on a cling wrapped tray and return to freezer.
2. Use a boning knife to cut a slit through the center of the roasting piece of meat. (Or use a larding needle)
3. Lard the meat by inserting the frozen back fat into the slit so that you have a line of fat running through the middle of the meat.
4. Rub the meat with olive oil. Sprinkle with chopped rosemary and thyme. Sit on a mirepoix trivet, Cover with foil, and put in an oven on a low-medium heat [165C or 140C fan forced].
5. Cook for 15 minutes per 200gms of meat, plus 15 minutes.
6. Then remove the lamb from the roasting tray and rest, covered in a warm place ready for carving