Leg of lamb with rosemary and garlic

Serves: 4

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• Leg of last year's lamb
• Salted anchovies
• Garlic
• Fresh rosemary

Method

1. Use a small, pointed knife to make small pockets in the meat. Poke a scrap of salted anchovy into each hole, followed by a sliver of garlic and a tuft of fresh rosemary. The anchovy adds an attractive and curiously unfishy savouriness to the meat and even more so to the juices.
2. If you can roast on a spit, or over a fire, this is an ideal joint to try. Otherwise, roast it in the oven and rest the meat for at least 10 minutes before carving. Recipe by Shona Crawford Poole

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