Preheat the oven to 200ºC/400ºF/Gas 6, bring the meat to room temperature. Make small incisions, with the tip of a sharp knife, all over the surface of the meat and stuff the holes with the garlic, anchovies and rosemary. Place the meat in a roasting tin and drizzle with oil then season with salt and pepper.
Place the meat in the middle of the oven and roast for 30 minutes, reduce to 180ºC/360ºF/Gas 4, add the wine and continue to roast for a further 20 minutes per 450g/1lb basting occasionally. Remove from the oven and cover with foil resting for 10-15 minutes in a warm place.
Deglaze the tin with the stock and sieve the liquid into a pan; bring this to the boil and reduce by half to make the gravy.
Serve with roast or boiled potatoes and seasonal vegetables.
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