How to: 4 hour roasted lamb

Slow Roasted Lamb

And the secret ingredient to this perfect slow roasted lamb is……anchovy fillets!

 

What you’ll need:

• a quality shoulder of lamb, bone in
• garlic, sliced
• rosemary (with some leaves picked)
• quality olive oil
• sea salt
• anchovy fillets

Instructions:

1. Preheat your oven to 160 degrees
2. Using a sharp, small knife, poke holes into your lamb
3. Stuff each hole with a mixture of garlic, rosemary and anchovy fillets
4. Place sticks of rosemary in the bottom of your roasting tray
5. Place the leg of lamb on top
6. Pour a few generous glugs of olive oil over the top of the lamb
7. Season generously with salt
8. Cover tightly in foil and place in your oven for approximately 4 hours, or until the lamb falls off the bone.

Serve with your favourite sides such as crispy roasted potatoes or this delicious oven roasted sweet potato and mushroom salad.