This is one of the MOST popular recipes from our book Paleo Primer and would make the perfect roast for Easter. You slow cook the joint for 3–4 hours in anchovy butter and words simply cannot describe how good this tastes!
1.5 kg lamb shoulder
3 tablespoons of butter softened (substitute goose fat, beef fat or lard for dairy free option)
3–4 sprigs of rosemary, leaves removed and chopped
8–10 anchovy fillets or 3 teaspoons of anchovy paste.
Juice of 1⁄2 lemon
1 tablespoon of mustard seeds
4 cloves of garlic crushed or finely chopped
Salt and pepper
1 tablespoon butter or olive oil
Sweet potato mash
Preheat the oven to 150 ̊C/300 ̊F/gas mark 2.
Slash the fat side of the lamb all over with a sharp knife.
In a bowl combine the butter, rosemary, garlic, lemon juice, anchovies and mustard seeds. Spread this mixture all over the lamb joint.
Cook for 4 hours. You may need to cover part way through with some tin foil to keep the lamb from crisping too much. You know it’s cooked when you can pull the meat apart easily with two forks.
Remove the lamb from the oven. Lift out of the roasting tray, cover it with tinfoil, place a tea towel on top and leave it to rest. Scoop out the lamb fat (keep in a jar for cooking) leaving the meat juices in the roasting tray to be used as gravy.
When your vegetables and mash are ready, slice up the lamb and serve with steamed broccoli and sweet potato mash and the meat juices poured on top.