PREPARATION: Preheat oven to 375°F./190°C. Make small cuts all over the lamb and insert the anchovies, garlic and capers. Rub seasonings over the lamb and squeeze lemon juice on top. Cook in the oven for 2 hours, then reduce heat to 325°F./160°C. Add liquids to the pan and cook for another hour. Remove and let stand for several minutes, then carve and serve. Strain pan juices and pour over slices.
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