Roast lamb actually, the fillet end of a leg, with the bone removed and stuffed with a simple stuffing of bread soaked in milk, parsley and thyme and chopped anchovies.
Lamb and anchovies are a classic combination and people who worry about anchovies shouldn’t worry, because they just add a savouriness to the meat rather than a full-on fishy hit.
I did a non-traditional accompaniment of Yorkshire pudding, because they are great with any roast and there was gravy made from the roasting pan juices, some stock and flour.
I didn’t want classic English roast potatoes but roast new potatoes are lovely so they were a great alternative.
The vegetables were steamed cabbage and some carrots.
All in all, a nice satisfying Sunday roast.