For the lamb
1 leg of lamb approx 2.5 kg
2 tbsp Lurpak unsalted
2 cloves garlic, peeled and finely minced
3 sprigs rosemary, leaves removed and finely chopped
zest of lemon
For the herb, caper and lemon butter sauce
200g Lurpak unsalted, melted
1 large garlic cloves, peeled and crushed
20g fresh mint, finely chopped
20g flat leaf parsley, finely chopped
zest and juice of one lemon
2 tbsp capers, roughly chopped
2 anchovies, finely chopped