3 carrots, roughly chopped
4 sticks celery, roughly chopped
6 garlic cloves, quartered
Β½ bunch chopped mint
2 onions, roughly chopped
sprig thyme
8 anchovies, halved
500ml/18fl oz lamb or chicken stock
1 bay leaf
salt and freshly ground black pepper
1 tsp olive oil
1 tbsp mint-flavoured vinegar
100²µ/3Β½΄Η³ϊ butter
2kg/4lb 8oz leg of lamb on the bone
200ml/7fl oz white wine