- 1). Preheat the oven to 400 degrees F with a large glass baking dish inside.
- 2). Make "t" shaped incisions into the side of the lamb that contains the most fat. Rub the inside of the lamb with the sea salt and chopped fresh parsley. Stuff the bones cavity with the shallots and roll the piece of meat back together, tying it with kitchen string.
- 3). Put the lamb in the roasting bag and seal it. Place the bag in the hot ovenproof dish and cook for 45-50 minutes. Remove the lamb from the oven and increase the heat to 475 degrees F.
- 4). Hold the roasting bag over a mixing bowl and cut one of the lower corners with kitchen scissors, letting the collected liquid drip into the bowl. Discard the roasting bag.
- 5). Place the lamb in the roasting dish and cook in the oven for an additional 14-17 minutes. The meat should be tender but still pink in the center.
- 6). Untie the lamb and slice into individual pieces. Place the lamb in the center of a large serving platter and drizzle the juices that you collected from the roasting bag over the meat. Serve immediately.
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