Slow-roasted lamb shoulder studded with anchovy, garlic and rosemary

ingredients

serves 6-8

• 1 lamb shoulder

• ½ bunch rosemary, leaves picked

• 8 anchovy fillets, ripped in half

• 3 garlic cloves, very finely sliced

• Olive oil

• 3 onions, peeled and quartered

• 250ml white wine

instructions

Preheat the oven to 170C/325F/gas mark 3. With a sharp knife, pierce the skin of the lamb at an angle 16 times randomly all over the shoulder. Aim to make the slashes about 4cm deep, then enlarge them with your finger. In each hole, stuff a sprig of rosemary, a bit of anchovy and a slice of garlic.

Throw the onions into a large baking tin and sit the lamb on top. Rub with oil before seasoning generously with salt and pepper. Pour in the wine, then cover with foil, and place in the oven, roast for 3 1/4 hours, then remove the foil and cook for a further 45 minutes until the lamb is tender enough to pull apart with two forks and the juices are reduced.