Welsh Lamb
Sweet lamb
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Recipes using Welsh Lamb

Whole BBQ Lamb | Roast Leg of Lamb | Barnsley Lamb Chop

Whole BBQ Lamb
Scented with Rosemary and Lemon Oil

Serves 20

Ingredients

  • 8kg (typically) Welsh lamb
  • 12g salt
  • 12g ground black pepper
  • 60g garlic, finely chopped/paste
  • 4g rosemary, finely chopped
  • 3 lemon rinds, finely grated & juiced
  • 30ml olive oil

Method

  1. Season lamb with salt and black pepper.
  2. Mix garlic, rosemary, lemon rind and lemon juice with olive oil to make aromatic oil.
  3. Rub lamb with aromatic oil ensuring good seasoning has been applied. Allow to marinade for 6-12 hours.
  4. Mount lamb on to the spit and set to roast, allow 30-35 mins per kg and add an extra 30 mins on lowest setting for well-done.
  5. Baste lamb during cooking with marinade mixed with dripping juices.
  6. Rest lamb after cooking for 20-30 mins before carving.

To serve

Serve with freshly tossed green salad.

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Roast Leg of Lamb
Spiked with Garlic and Rosemary

Serves 10

Ingredients

  • 2 x 1.5kg (typically) leg of lamb
  • 10g garlic cloves, cut into halves
  • 10g rosemary sprigs, 2cm lengths
  • 20g garlic paste
  • 6g rosemary, chopped
  • 50ml olive oil
  • 60ml brown meat stock
  • Season liberally to taste

Method

  1. Make 8-10 incisions into the leg muscles with a point of a knife and insert (spike) garlic cloves with rosemary.
  2. Mix garlic paste with chopped rosemary, salt and pepper, rub on to lamb to season about an hour before cooking.
  3. Sprinkle with olive oil and set to roast at 220°C for 15 mins to seal to a golden brown colour, lower the temperature to 160°c and roast, whilst basting the joint frequently, adding a spoonful of water to the roasting juices to prevent them drying, this will form a basis for a good gravy.
  4. Cook for 45-50 mins per kg cooking time for mid-well done. Rest the joint for 15-20 mins before carving.
  5. Meanwhile, deglaze the pan juices with meat stock and cook to reduce by about a third to acquire a good flavour and coating consistency.

To serve

Strain and serve with roast mediterranean vegetables and tomatoes.

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Barnsley Lamb Chop
Potato and Onion "Hot-Pot"

Serves 10

Ingredients

  • 10 Barnsley lamb chops (350g each)
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 30ml dry white wine
  • 40g chopped tomatoes
  • 6g thyme sprigs
  • 2 bay leaves
  • 1.5L brown, lightly thickened stock
  • 1.8kg potatoes, sliced into 3mm slices
  • 10g melted butter
  • 10g chopped flat parsley
  • Season to taste

Method

  1. Brown the chops in hot oven for 15-18 mins, having seasoned with salt and pepper.
  2. Sauté the onions to golden brown in colour, add garlic, thyme and bay leaves, cook briefly for 3 mins, stirring the onions.
  3. Deglaze with white wine, reduce to syrup.
  4. Add stock and cook to flavour the sauce for 10 mins.
  5. Line a layer of potatoes in the hot pot, add the lamb chop and pour the sauce two thirds full, add tomatoes, sprinkle with parsley.
  6. Top up with potato layer, brush with melted butter, season with salt and pepper.
  7. Set to cook in pre-heated oven at 160°C for 1¾-2 hours to a golden brown finish.

To serve

Serve on a bed of sliced potato and onion.

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Welsh Lamb