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How to: 4 hour roasted lamb

Wednesday 17th August 2016

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


  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.

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