Wash the lamb clod, dry it, then season with salt. Combine the flour, paprika and oil and stir well.
You need to get a thick mixture. Rub it all over the lamb clod. Season with black pepper. Pour beer into the baking tray after placing the clod.
Cover it tightly with foil and bake at 428°F (220 °C) for the first 30 min., then lower the heat to 338°F (170 °C).
Bake for about 2 hours. Shortly before it's ready, remove the foil and bake another 15 min. or until it gets a golden crisp.