Instructions: With a sharp pointed knife pierce the skin of the lamb at an angle about 5cm deep and about 10 times randomly about the Leg poking your finger into each cut to make a bit more room.

Rub the skin with the Lemon and push the rosemary into the cuts and on to the skin. Stuff the anchovy fillets into the cuts. Season the outside of the lamb with salt and pepper.

Put a tittle oil into a roasting tray (preferably a thick one) and add the lamb. Roast it in the oven at 225C/425F/gas 7 turning every 30 minutes until cooked.

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