Traditional Roast Welsh Lamb (Oen Cymreig)


    2kg leg of Welsh lamb (on the bone)
    A few sprigs of rosemary
    Juice of 1 lemon
    Salt and freshly ground black pepper
    4 tbsp clear honey
    450ml dry cider
    250ml water


  • Heat the kitchen appliance to 200°C / 180°C Fan / Gas six.
  • place the meat in an exceedingly non-corrosive tin. build little incisions within the lamb, push in deep a couple of sprigs of rosemary. Stir the honey into the beverage and pour it over the lamb. Season with salt and pepper. Place within the centre of the kitchen appliance and roast for half-hour.
  • Stir 250ml water in to the pan juices. Loosely cowl with foil, scrunching the perimeters to seal. scale back kitchen appliance temperature to 180°C / 160°C Fan / Gas four. Roast for an additional one - 1½ hours till the lamb has fried to medium doneness.
  • throughout the preparation you'll ought to add a touch additional cider/water to stop it from drying out.
  • take away the foil, spoon the juices over the lamb. Continue change of state - uncovered for an extra quarter-hour, till the lamb is crisp and brown.
  • elevate the lamb on to a clean, heat dish and leave to rest in an exceedingly heat place for quarter-hour before carving.
  • whereas the lamb is resting - skim any fat off the highest of the juices within the preparation pan. Place the pan over an occasional heat. style the juices, alter the seasoning if necessary. Add the juice to style. Bring simply to the boil.
  • Carve the lamb and serve with the juices spooned over.


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