HAVE A ‘WALES’ OF A TIME THIS ST DAVID’S DAY WITH WELSH LAMB

1^st March marks a special occasion in the Welsh calendar, with St David’s Day offering a day of feasting and festivities for families across the country. And what better way to celebrate all things Welsh than with a wonderful selection of Welsh Lamb recipes that are sure to put a spring in your step!

Often called the Feast of St David, traditional Welsh dishes naturally play a big part in the annual celebrations. This year, Eat Welsh Lamb and Welsh Beef is on hand to help you serve up the ultimate St David’s Day feast with top quality Welsh Lamb, which is naturally produced using farming methods that have been sustained over generations in the beautiful Welsh countryside, offering a true taste of Wales.

If you’re looking to level up a traditional rarebit, our Welsh Lamb rarebit hotpot is certain to satisfy any cravings, while a simple Welsh Lamb cawl provides hearty flavours for the family to enjoy. For show-stopping centrepiece inspiration, why not try our roast leg of Welsh Lamb, topped with herbs, garlic, and lemon and clementine slices for the ultimate roast dinner.

So, gather friends and family around the table and celebrate in style with a range of truly sumptuous dishes, using the best of Welsh produce. Iechyd da!

Traditional Welsh Lamb cawl

Ingredients

• 650g PGI Welsh Lamb shoulder or neck, diced
• Sprigs of fresh thyme
• Seasoning
• 2l vegetable stock
• 1 tbsp oil
• 1 large onion, roughly chopped
• 3 whole leeks, washed, trimmed and sliced
• 4 large carrots, peeled and diced
• ½ swede or 2 parsnips, peeled
• 4 large potatoes or 12 small potatoes, scrubbed and diced

Method

1. In a large saucepan, fry the lamb until brown.
2. Add the onion and leeks, and cook for 2 minutes, until soft.
3. Add the remaining ingredients.
4. Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.
5. Best served with crusty bread and mature Welsh cheddar cheese.

Welsh Lamb rarebit hotpot

Ingredients

• 400g leftover, cold PGI Welsh Lamb (pulled shoulder or roast)
• 2 medium leeks, sliced
• 1 large onion, sliced
• 400ml stock (vegetable or lamb)
• 1 tbsp oil
• 6-8 medium potatoes, cooked and thickly sliced
• 150g Welsh cheddar cheese
• 4 tbsp Welsh ale
• 1 tsp (heaped) wholegrain mustard

Method

1. Heat the oil in a frying pan. Lightly fry the leek and onion until coloured.
2. Add the lamb and stock. Heat through until piping hot. Transfer the mixture to an over proof dish.
3. Overlap the sliced potatoes around the edge of the dish.

To make the rarebit:

1. Combine the cheese, mustard and ale to a thick paste.
2. Spread the paste over the potatoes. Place under a hot grill for 10 minutes, until golden brown.

Roast leg of Welsh Lamb topped with herbs, garlic, and lemon and clementine slices

Ingredients

• 2kg leg of PGI Welsh Lamb (on the bone)
• 1 tbsp oil
• 1 tbsp dried oregano
• 3 sprigs rosemary, finely chopped
• Sprigs of thyme, leaves removed and chopped
• 4 garlic cloves, crushed
• Seasoning
• 3 lemons (zest and juice of one lemon; slice the remaining two lemons)
• 2 small oranges or clementines, sliced
• Squeeze of runny honey
• 1 red onion, cut into wedges
• 1 garlic bulb, halved

Method

1. Remove the lamb from the fridge 1 hour prior to cooking so it is at room temperature.
2. Preheat the oven to 220˚C / 200˚C fan / Gas 7.
3. In a small bowl, mix the oil, oregano, rosemary, thyme, lemon zest, 2 tablespoons of lemon juice, garlic and seasoning together.
4. Using a sharp knife, make small incisions into the lamb. Scatter the onion wedges into the roasting tin and place the lamb on top.
5. Rub the herb mixture onto the surface of the lamb, and add the halved garlic bulb. Place into the oven for 30 minutes.
6. Reduce the temperature to 190˚C / 170˚C fan / Gas 5 and baste the lamb. Cook for a further 45 minutes then remove from the oven and arrange the lemon and orange or clementine slices over the top of the lamb, drizzle with the juices from the tin and the honey.
7. Place back into the oven to cook for a further 35 minutes for medium cooked lamb, or cook to your liking.
8. Allow the lamb to rest for at least 30 minutes before carving.
9. Serve with crispy roast potatoes, vegetables and mint sauce.