Roast leg of lamb with garlic and anchovies

An old fashioned roast leg of lamb – especially whole – is what you’re missing if your family isn’t too big. Half a leg will feed four. There are two of us. We don’t get to have it very often unless we have people round for dinner. The roast lamb leg is gorgeous, you might want to ask your butcher to butterfly it and remove the bone (it might mean the same thing, I’m not that clued up on butchery lingo). But I like meat on the bone even if it makes carving a minor nightmare. Flavour improves and it makes it more difficult to overcook. Let me just mention here a digital probe – it is so useful, going with the timing is reliable but if you just want to make sure it’s not completely raw inside (like, you’ve forgotten to take it out of the fridge and bring to room temperature, cardinal sin but it happens) sticking the probe in to see about 65C/149F will let you relax.