Heat a wood-fired oven to 180–200˚C (or use a conventional oven set at 180°C); if using a wood-fired oven, the temperature will vary, depending on its efficiency.

Carefully cut along the underside of the skin of the lamb to separate it from the flesh, taking care not to pierce it.

Stuff the pocket between the flesh and skin evenly with the rosemary and the garlic.

Pat the skin to make the surface as flat as possible.

To make the salsa verde marinade, using a mortar and pestle, pound the salt, mint, parsley and sage until smooth.

Add the anchovies and pound until broken down, then add the lemon zest, a squeeze of lemon juice, olive oil and pepper and chilli to taste, stirring and pounding until combined to form a paste.

Massage the marinade all over the lamb.

Place the lamb in a roasting pan, cover with foil and roast for 1½ hours or until the internal temperature of the lamb registers 65–70˚C for medium.

Leave to rest for 30 minutes before carving.

To roast the vegetables, place the potato, pumpkin, carrots, zucchini and onion on a large baking tray and toss with a good drizzle of olive oil and salt and pepper to taste.

Wrap the garlic in foil and place among the vegetables.

Add the vegetables to the oven after the lamb has been cooking for 30 minutes, then roast for 1 hour.

To make the gravy, transfer the lamb cooking juices to a saucepan, add the wine and bring to the boil over high heat; if it tastes salty, add some water and the sugar, if desired.

Mix the butter with the flour and stir into the gravy until smooth.

When the vegetables are cooked, transfer the garlic to a plate, remove the foil, squeeze the segments onto a plate and mash with a fork.

Mix with the vino cotto and toss through the vegetables.

Carve the lamb and serve with the roast vegetables and gravy.