Hardly any effort required! Pop the lamb and potatoes in the oven in one dish and forget about it for three hours or more. It is very well behaved and almost impossible to overcook. The longer it’s cooked, the softer the meat becomes and will just fall off the bone in a delicious, gelatinous sort of way.

1) Preheat the oven to 200°C (400°F) Gas Mark 6. Butter a roasting tin or baking dish large enough for the lamb to sit happily on top of the potatoes, which should come up to about 2.5 cm (1 in) below the rim. Trim the lamb of any excess fat and with a small knife, stab it on both sides at random intervals and stuff with bits of garlic and roughly torn anchovy.

2)Cut the potatoes into thin discs. (The easiest way of doing this is by using the slicing disc of a food processor if you have one, which only takes minutes, or a mandolin.) Cut the onions in half and slice them thinly in the same way. In a large bowl mix the potatoes and onions together well with the rosemary or thyme and season with ½ a teaspoon of salt and some black pepper.

3) Tip the potato mixture into the buttered dish or roasting tin, level it out evenly and place the lamb on top, pushing down a little to nestle it into the potatoes. Smear the lamb with the softened butter and season with salt and freshly ground black pepper.

4) Pour the hot stock or water into the dish and cook for 3 hours. If after the first two hours or so the lamb and top layer of potatoes are deep golden brown and crispy, turn the oven down to 190°C (375°F) Gas Mark 5 and loosely lie a sheet of tin foil over the top for the rest of the cooking time. Serve with redcurrant jelly and mint sauce.

TIPS:
Prepare the lamb to the end of Step 1 up to a day ahead. Cover and keep in the fridge. Bring back to room temperature at least an hour before cooking.