Make the marinade
Remove a 2kg lamb leg joint from the fridge 1 hour before you’re ready to roast and place on a large, shallow roasting tray to bring to room temperature. Preheat the oven to gas 6, 200°C, fan 180°C. Finely chop 3 garlic cloves and mix with 10g finely chopped rosemary, 10g finely chopped thyme, 6 finely chopped anchovy fillets, 2 tbsp of olive oil and seasoning until well combined.
If you can't get hold of fresh garlic, try looking for garlic paste or granules instead. Just use sparingly. For herbs, dried work just as well, but you don't need as much. And try the freezer aisle for frozen herbs.