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  1. Score the fat on the lamb.
  2. Insert garlic and anchovies all over the joint.
  3. Brown the lamb in a 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 a pre heated oven 110°C for 7 hours checking pan is not dry, if so add a little water.
  9. Best served with new potatoes and tender green beans.