5. Then, she would drape the lamb roast in slices of bacon. The bacon is the reason that one can get away with using less salt in step two above. I operate under the premise that "Bacon and butter make everything better," and it certainly holds true in this case. As my own addition, I sprinkle a little pepper over it all once more because I am very fond of peppered bacon.
6. Put the lid on the roaster and put it in a moderately slow oven (about 325ºF) until it reaches the doneness you desire. I prefer lamb roast to be well done. In the picture below, I baked potatoes in the same oven for the same amount of time, and everything was cooked in a little over an hour and a half.
The roast and potatoes were accompanied with the broccoli that you see over the firebox at the left in the photo below. The roast was very good, but the bacon was awesome!