After permitting the joint to rest with the oven switched off the meat turned out to be really succulent and engaging without being too high and sheepy. I boiled down the remaining wine in the pan to make a skinny sauce having added some thyme and rosemary from the garden. The anchovies added some umami physique and richness to this sauce however absolutely no trace of fishiness. I served the mutton with flageolet beans, the traditional accompaniment to lamb in France. Mashed potatoes would have been extra British I guess.