Anchovy Roast Leg of Welsh Lamb

by | May 16, 2016



  • 2 carrots
  • 1 leek1 red onion
  • 4 cloves garlic, crushed
  • 6 anchovies
  • Few sprigs of rosemary2 teaspoons sea salt (umami
  • works especially well here, but use plain or your choice of our flavours)
  • Cracked black pepper to taste
  • Good olive oil
  • 2kg leg of lamb on the bone

Wales is famous around the world for its green green grass, and it is this, of course, which makes our tender roast lamb so very delicious. We like ours cooked with our umami sea salt best, with anchovies and plenty of garlic.

Preheat your oven to 200C/400F/Gas 6.

Cut the carrots into batons, and roughly chop the onion and leek.

Mix the crushed garlic, anchovies, your chosen sea salt, rosemary and pepper with enough olive oil to form a thick paste. Make 20 or so small incisions in the flesh of the lamb, and work the paste you have made into the holes, using your fingers.

In a large roasting tin, build a trivet with the onion, carrot and leek and place the lamb on top. Put in the oven. Remove the foil after 30 minutes or so. Replace the lamb and cook for 50 minutes or until it’s cooked to your preference.

Serve with roasted potatoes (use our Pure Sea Salt with Organic Spices for these for a glorious, spicy crust) and some seasonal greens.

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