I started with frenched leg of lamb, trimmed of any too thick layers of fat or silver skin. Then, I made a paste/marinate of : mint, parsley, oregano, rosemary, green garlic, regular garlic, lemon zest and juice, olive oils, pepper and salt. All the herbs used were fresh, not dried. Heaviest on the mint & parsley. Little of the rosemary since it can overpower. The garlics, as much as you like(we love it so there's a lot in there). Lots of salt. More than you think reasonable. And only enough olive oil to loosen up the paste so that the paste is spreadable. Spread the paste all over the leg, in all its nooks & crannies. I even made additional stabs with a knife all around it & shoved more paste in there, too. It marinated for 2-3 days in the fridge, covered. Add more aromatics in the pan , cover tightly with foil, & put it in a very low over (225?250?) for about 4-5 hours, until the meat is falling off the bone. ?