- 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
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.