Remove lamb from the refrigerator two hours before cooking.
Stud the lamb all over with garlic and rosemary and wrap top side with the pancetta slices.
Preheat oven to 160C.
Place lamb on a roasting rack and into a large baking tray.
Drizzle lamb with olive oil and season with salt and pepper.
Add the water and the wine to the tray.
Join two sheets of foil together and cover tray tightly.
Roast for approximately two hours then remove the foil and cook for a further 30 minutes.
When ready the lamb will be well done and fall away from the bone.
Allow to rest for 20 minutes then cut into serving pieces and serve on a platter with the pinzimonio.
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