Gasconnade de Gigot d’Agneau

• 1 leg of lamb, about 2 kg/4½ lb
• 6 garlic cloves, cut

Preheat the oven to 200°C/400°F/gas 6. Use a sharp potato peeler or the point of a knife to push the garlic and anchovies into the lamb in several places. Put the meat in the roasting pan, season and spread the duck fat all over.