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cooked free range lamb with garlic and anchovies


Cooking the leg of lamb for this length of timSlowly and with the fragrant salty taste of the anchovies and tender garlic will ensure that the meat will simply fall off the bone.


  1. Score fat on lamb or ask the butcher to do this for you.
  2. Insert garlic and anchovies all over and under meat.
  3. Brown lamb in hot roasting tray with a little olive oil.
  4. Remove lamb to one side.
  5. Soften vegetables in roasting tray then add wine and boil for 2 or 3 minutes.
  6. Add lamb to tray.
  7. Add stock and cover.
  8. Cook in cool oven 110°C for 7 hours checking pan is not dry, if so add a little water.
  9. Best served with new season jerseys or Lincoln's and tender green beans.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne