Preheat your oven to 160°C.
Arrange sliced vegetables and rosemary in a deep lidded casserole dish.
Make twelve small incisions across the lamb shoulder with a sharp knife.
Insert anchovy pieces into the incisions in the meat.
Place lamb on vegetables, drizzle with anchovy oil, and season with pepper.
Pour white wine and 300ml chicken stock around the lamb and cover tightly.
Bring to a boil on the stovetop, then roast in the oven for 105 minutes.
Transfer cooked lamb to a roasting tray and increase oven heat to 225°C.
Mix glaze ingredients in a bowl and brush generously over the lamb joint.
Roast for 12 to 15 minutes until the glaze is sticky and brown.
Sieve cooking juices into a pan, skim off fat, and reduce by half over high heat.
Stir in cream and lemon juice to the reduced sauce and season to taste.
Set oven to 200°C for the bulgur wheat.
Toast bulgur wheat in a lidded ovenproof pan for a few minutes on the stovetop.
Add 450ml hot stock, seasoning, and 30g butter to the wheat and cover.
Bake in the oven for 15 to 20 minutes until the liquid is fully absorbed.
Stir remaining 60g butter through the cooked wheat with a fork.
Slice the lamb and serve on a bed of kasha with cream sauce and salad.