Mouth watering, tender lamb
Ingredients
| 3 cloves | Garlic |
| 2 stalks | Fresh rosemary |
| ½ bottle | Red wine |
| 1 | Lamb shoulder (Main) |
| 3 fillets | Anchovies |
| 1 pinch | Salt |
| 1 | Freshly ground black pepper |
| 1 drizzle | Extra virgin olive oil |
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Directions
- Heat oven to 120 degrees or very low gas mark
- Wash lamb shoulder and remove any excess fat. Score flesh. Drizzle over olive oil and scatter salt and pepper on lamb. Mash garlic, rosemary and anchovy fillets and rub over shoulder and into the cuts. Pour wine over lamb and roast in the oven for at least six hours basting twice during that time
