Slow-roasted lamb shoulder studded with anchovy, garlic and rosemary

Lamb shoulder is pretty much the most obliging of all the meat cuts. Add what you want to it, chuck it in the oven, and it'll come out delicious every time. It can even cope with slight over-cooking, which is brilliant if you have better things to do than check on how you meat's coming along. This is a really simple way of injecting a loads of flavour, in fact, you're literally injecting it by making small holes and stuffing the flavour in. But I won't ruin the surprise, read on...

Slow-roasted lamb shoulder studded with anchovy, garlic and rosemary

Slow-roasted lamb shoulder studded with anchovy, garlic and rosemary

Serves 6-8

1 lamb shoulder
Β½ bunch rosemary, leaves picked
8 anchovy fillets, ripped in half
3 garlic cloves, very finely sliced
Olive oil
3 onions, peeled and quartered
250ml white wine

Preheat the oven to 170C/325F/gas mark 3. With a sharp knife, pierce the skin of the lamb at an angle 16 times randomly all over the shoulder. Aim to make the slashes about 4cm deep, then enlarge them with your finger. In each hole, stuff a sprig of rosemary, a bit of anchovy and a slice of garlic.

Throw the onions into a large baking tin and sit the lamb on top. Rub with oil before seasoning generously with salt and pepper. Pour in the wine, then cover with foil, and place in the oven, roast for 3 1/4 hours, then remove the foil and cook for a further 45 minutes until the lamb is tender enough to pull apart with two forks and the juices are reduced.

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