Place the anchovies, capers, garlic and parsley into a food processor and blitz until fine, add the mustard, lemon juice, olive oil and pepper and blitz the mixture once more to combine.

Place the joint with thickest part upwards onto a rack in a roasting tray, smear the anchovy mixture evenly all over the meat. Return to the refrigerator to marinade for 15 minutes.

Allow the meat to come to room temperature. Preheat oven 220ºC/425ºF/Gas 7. Place the joint in the oven for 30 minutes. After 30 minutes pour over the wine and water. Turn the oven down to 160ºC/325ºF/Gas 3 and cook for a further 60-80 minutes. Check that the meat juices run clear. Rest for 20 minutes before carving.

The robust flavour of the shoulder combines well with the piquancy of this coating making the remaining meat juices full of flavour use to make a delicious gravy.

Serve with roast potatoes or rice pilaf and wilted spinach.