Roast leg of lamb with anchovy, garlic and rosemary

Serves 4

• 18 kg/4 lb leg
• 4 cloves garlic
• 2 g/2 oz tins anchovies
• 0 small bunch rosemary
• g/3 oz butter
• 0 black pepper
• 0.5 bottle white wine
• 1 lemon
• 1 bunch watercress

Step 1
Preheat the oven to 425ºF/220ºC/gas mark 7.

Step 2
With a small sharp knife, make about 12 incisions 5cm/2 inches deep in the fleshy side of the joint.

Step 3
Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision.

Step 4
Push all of them right in with your little finger.

Step 5
Cream the butter with any remaining anchovies and smear it all over the surface of the meat.

Step 6
Grind over plenty of black pepper.

Step 7
Place the lamb in a roasting tin and pour the wine around.

Step 8
Tuck in any leftover sprigs of rosemary and pour over the lemon juice.

Step 9
Put in the oven and roast for 15 minutes.

Step 10
Turn the oven temperature down to 350ºF/180ºC/gas mark 4 and roast the lamb for a further hour, or slightly more, depending on how well done you like your meat.

Step 11
Baste from time to time with the winy juices.

Step 12
Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.

Step 13
Meanwhile, taste the juices and see if any salt is necessary – it shouldn’t be because of the anchovies.

Step 14
If you find it too thin, then a quick bubble on the hob should improve the consistency.