Open out the butterflied Our Cow Lamb and season well with salt and pepper, drizzling over 1 tbsp of olive oil
Scatter over the mandarin zest, fennel seeds, chilli and garlic, then roll up and tie up securely with string at 2cm intervals season the outside with salt and pepper and rub with 1 tbsp of olive oil.
If spit roasting, then secure onto a spit and cook over coals for approximately 3 hours. If roasting in the oven, cook in a 220c preheated oven for 30 minutes then turn down the heat to 180C and continue to cook for 1 hour. Allow to rest for 15 minutes before carving.
While the lamb cooks, cut 4 of the mandarins in half crossways and place cut side down in a hot pan or on a grill for 1-2minutes to nicely caramelise, then set aside on a plate.
Segment the remaining mandarins and combine with the fennel, olive, herbs, and watercress.
Dress with 2 tbsp of olive oil a splash of vinegar and season with salt and pepper. Gently toss and serve with the lamb and caramelised mandarins to squeeze over the lamb.