Preheat oven to 200°C (approximately 400°F).
Finely chop 1 teaspoon fresh rosemary and the garlic and place in a small bowl. Combine the lemon zest, fennel seeds, cloves, salt and pepper and mix thoroughly.
Make 1 cm (approximately 1/2 inch) cuts into the meat and fill each cut with some of the spice mixture. Season meat with salt and pepper and spread the remaining rosemary sprigs on it. Using kitchen twine, firmly roll and tie into a roast.
Place roast on the oven rack with a drip pan under the oven rack so the juices are collected during roasting.
Cook meat in a preheated oven for about 2 hours, turning frequently and basting with the collected juices.