Serves 6 (with leftovers if you're lucky)
2kg regenerative, 100% pasture-fed Ethical Butcher lamb shoulder
4 large organic cloves of garlic, thinly sliced
8 anchovy fillets in olive oil, sourced from the Bay of Biscay (find in Spanish supermarkets)
2 rosemary sprigs, ideally home grown and organic if possible
2 organic brown onions, thickly sliced
250ml dry white wine, organic if possible
A little olive oil (we use Two Fields Zakros regenerative olive oil from Crete)
The day before:
Cut incisions in the lamb shoulder, about 2cm deep and at 3cm intervals.
Stuff each incision with a little anchovy, sliced garlic and rosemary.
Cover and refrigerate overnight, allowing flavours to develop.
Bring lamb out of the fridge long enough to come to room temp – about 2 hours.
Preheat oven to 150ºC.
Spread onion slices over bottom of roasting tin.
Add 250ml white wine and 500ml water.
Place the lamb on top of the liquid and onions, drizzle with a little olive oil and season.
Cover with baking paper, then seal with foil.
Bake for 4-5 hours, basting occasionally.
Remove from the oven and take off the foil and paper, then turn the oven up to 200ºC and put back in for 20 minutes until browned.
Set aside for 20 minutes before serving – the meat should be fork-and-spoon tender. Mix with the onions and pan juices to serve.