Neil Perry’s Illabo Lamb dish is fabulous with Rosemary Anchovy Dressing Illabo lamb comes from the Riverina region of Southern NSW. The lamb is only 6 to 7 weeks old and is sweet and milky to taste. It is extremely tender. The true anchovy comes only from the Mediterranean and Southern European coastlines. These tiny fish are generally salt cured and canned in oil. Rosemary originated in the Mediterranean region and is used extensively in the cuisines of Italy, Southern France and Spain.