Garlic & Anchovy Studded Lamb Shoulder

 Serves 5 | Ready in 4 hours

With the deeply savoury salty anchovies, caramelised garlic and the sweet natural flavours of our grass fed lamb, this is an utterly moreish joint to serve your loved ones.

• 1kg Boned & Rolled Shoulder of Lamb
• about 9 Garlic Cloves
• about 9 Anchovies

Preheat your oven to 200 celsius. Peel and slice the garlic cloves lengthways then take a sharp pointed knife and pierce the lamb joint evenly all over, creating enough holes for each piece of garlic and all the anchovies. Place a garlic half in every other hole, then half an anchovy in the holes left over. Rub a little of the anchovy oil over the joint to seal it in then place in a large roasting dish and pop it in the oven. Roast at 200 for 45 minutes then turn the temperature down to 160 celsius and roast for 3 hours. Allow to rest before serving. Serve alongside buttery mash and toasted hazelnuts.