Ingredients

Method

• 2 kg leg of lamb
• 4-6 anchovy fillets
• 3-4 cloves garlic, sliced
• Fresh rosemary sprigs
• Salt and milled black pepper
• Olive oil
• 2 cups dry red wine

Method

Ingredients

Trim excess fat from the lamb.
Nick the lamb all over with the point of a sharp knife, then stuff with bits of anchovy, garlic and small sprigs of rosemary.
Season lightly with salt, generously with black pepper. Rub all over with olive oil.
Place in a heavy casserole just large enough to accommodate it.
Pour in wine. Cover with 2 sheets of oiled greaseproof paper. Cover with a light fitting lid.
Roast at 100°C for  8 – 10 hours or until meltingly tender and soft enough to cut with a spoon. Serve with soft polenta, and lots of rocket.