1. Preheat the oven to 160°C.

Roughly chop the celery, carrots and onions, place into a roasting tray together with the bay leaves.

2. With a sharp, pointed knife, pierce the skin at an angle 6 or 8 times at random around the meat, then open up the incisions by poking your fingers down them to make a bit of space. Push a little rosemary, a couple of slices of garlic and an anchovy fillet into each hole

3. Rub the lamb all over with olive oil, sea salt and black pepper.

4. Place the goat on top of vegetables in the tray, add the stock and passata, cover with foil and cook covered until tender

This recipe also works very well in a slow cooker.