Slow-roast shoulder of lamb with anchovy

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

This recipe couldn’t be easier. Just a question of putting all the ingredients in a large roasting tin and letting the oven do the work. When cooked, the lamb should be so tender that it can be pulled apart with a fork. Serve with celeriac mash to make the whole thing into a feast.


  • 1 shoulder of lamb, bone in (about 2.5 kg)
  • 2 x 50 g tins anchovy fillets in oil


  1. Heat the oven to 170°C/fan 150°C/gas mark 3.
  2. Prepare the lamb by removing any excess fat and using a sharp knife or Stanley knife to score a criss-cross pattern in the skin. Put the anchovy fillets and half their oil into a food processer o