Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin will caramelise quickly.Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin will caramelise quickly.