1
Marinade your lamb overnight.
2
Wrap your lamb generously in aluminum foil.
3
If your stuffing the lamb with slightly cooked grape leaves, then you will need to add some extra liquid so that the rice can absorb the water or broth.
4
When you are ready to cook your lamb, preheat your oven on convection oven to 425°.
5
Make sure that you’re lamb is completely sealed in the aluminum foil. No steam spouts.
6
Bake the entire lamb for about five hours without peaking.
7
Once the lamb is completely cooked, allow it to rest on the counter for at least 30 minutes before unwrapping and digging in.
8
Serve with some salad and yogurt.