Cut 1/2-inch gashes in fat of lamb roast.
Mix salt, thyme, rosemary and basil and rub into meat.
Roast uncovered at 400Ã‚Â°F. for 45 minutes.
Pour off excess fat; lower heat to 325 Ã‚Â°F.
Add water, cover and continue roasting slowly 2 1/2Ã¢â‚¬â€ 3 hours.
Baste now and then with pan juices.
Lift lamb to hot platter, and make gravy.