Preheat oven to 180ºC. Cut several small 2cm-deep slits into the lamb using a small, sharp knife.
Stuff an anchovy half, a piece of garlic and small tufts of parsley and thyme into each slit. Chop remaining herbs.
Rub lamb with olive oil and herbs, and season well.
Place onions into a deep roasting pan and place lamb on top. Pour wine around lamb and cover with foil. Roast for 2–2.5 hours or until very tender.
Remove foil and roast for a further 30 minutes, until well browned. Spoon off excess oil and serve lamb drizzled with pan juices
More good ideas: Use leg of lamb in place of shoulder, replace anchovies with slivers of preserved lemon and try adding a handful of black olives.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.