Sheep farming did not spread to the Highlands until the
end of the eighteenth century. Now it is one of the
mainstays of their economy. This recipe, which combines the piquancy of rosemary and anchovy to the natural goodness of the grazing, adds a new dimension to the mutton.

Ingredients:
1 leg of lamb
2 cloves garlic
1 tin anchovies
2 tablespoons rosemary leaves

Method:
Pound together in a mortar the anchovies and rosemary
leaves, adding a little of the anchovy oil if necessary, to form a thick paste. Cut small slits in the lamb and insert slivers of the garlic. Score the lamb with a sharp knife and spread the paste over, thickly. Roast, uncovered, in
a pre-heated oven at Gas 2. 15O degrees C (3OO F) for 20 to 25 minutes per pound.