Take the lamb out of the fridge 30 minutes before cooking. Preheat your oven to 150 °C (no fan necessary).

In a mortar (or small blender), combine the garlic, half the rosemary leaves, both tins of anchovies (with their oil), lemon zest and juice, and 3 tbsp olive oil. Pound or blitz to a coarse paste.

Pat the shoulder dry. Using a sharp knife, make 15–20 slits (2–3 cm deep) all over. Open each slit with your finger and push in about a teaspoon of paste. Tuck a few whole rosemary sprigs into some of the slits.

Rub the outside all over with the remaining olive oil. Generously season with salt and pepper. Set the joint on a rack over a roasting tray and pour the wine into the bottom of the tray. Cover tightly with foil.

Roast, covered, at 150 °C for 4 hours 30 minutes.

Remove the foil and roast uncovered for a further 30 minutes, so the surface crisps and takes on colour.

Transfer the shoulder to a carving board, tent loosely with foil and leave to rest in the still-warm oven (switched off) for 30 minutes.

Meanwhile, place the roasting tray on the hob over medium heat. Scrape up the fond, add any juices from the resting meat and reduce until slightly syrupy (about 4–5 minutes). Taste and season if needed.

Slice against the grain, arrange on a warmed platter and spoon over some sauce.

– If you prefer a bit more colour, you can crank the oven to 200 °C for the final 10 minutes, but it’s perfectly fine at 150 °C throughout.

– Excellent served with buttery new potatoes and steamed greens.

Enjoy this fuss-free, one-temperature roast that still delivers deep anchovy-rosemary flavour and meltingly tender lamb.