- shoulder of lamb, about 2kg
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 garlic bulb, cloves separated but the skin left on
- about 30g anchovies
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10 tomatoes, left whole
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 carrots, peeled but left whole
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- handful fresh sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- handful fresh rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- handful fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- tzatziki, chickpea salad and flatbreads, to serve
Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.