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Today on the destination dishes series we are turning our attention to Wales with a Roast Welsh lamb recipe.
Wales is a country with delightfully eclectic national dishes, full of fresh produce.
Welsh food is an integral part of Welsh history and culture. Dishes that were made many, many years ago like Welsh cakes and cawl are still enjoyed today.
Luckily we have lots of local produce from the land and the sea in Wales including lamb, fish, mussels, cockles, and sea salt.
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Welsh cuisine
The most interesting thing about Welsh cuisine is that the locals seem to have a talent for creating quirky dishes out of simple ingredients and then bestowing them with rather impressive titles.
‘Welsh rarebit’, for example, is basically just cheese on toast, with a Welsh twist. The grand-sounding ‘Laverbread’ is made from seaweed and Crempogs, are in fact, pancakes.
Some of the most popular Welsh dishes and foods include Lamb Cawl, Bara Brith, Conwy mussels, Welsh cakes, Welsh Rarebit and Roast Welsh Lamb.
Making Roast Welsh Lamb
Welsh lamb has a distinctive and unique flavour when compared to other types of lamb.
This is due to the environment the lamb is raised in and the traditional farming methods that Wales use.
Typical cuts of lamb include leg, shoulder, rump and neck. Ask your local butcher for advice on cuts, cooking and preparing Welsh lamb.
Roast Welsh Lamb recipe
When making a meaty main course is that you want to use the best quality meat you can get your hands on.
I would recommend distinctive Salt Marsh Lamb from Gower Salt Marsh Lamb. Or lamb from Royal warrant butcher’s Mathews Butchers in Llandovery, or sourced from Discover Delicious.
With meat this good, you don’t want to mask the taste by smothering it with half the contents of your cupboard.
I like to roast Welsh lamb with just a simple covering of honey and rosemary, to really bring out the flavour.
If you are looking for Welsh inspired dinner recipes, this is a family favourite for a traditional Sunday lunch in Welsh households.
Roast Welsh Lamb is actually one of my favourite dishes to eat when visiting the Cambrian Mountains in Wales.
I decided to try and recreate this classic Welsh dish at home with easy to follow steps
Here’s my take on a traditional Welsh recipe using a half shoulder of Welsh lamb.
Details
4
30 minutes
2.5 hours
Red Wine and home made gravy
Print
Ingredients
1.2kg half shoulder Welsh Lamb
10 small potatoes cut in half
6 Carrots cut into chunks
2 red onions cut into quarters
5 tsp honey
Handful fresh rosemary
Pinch of Halen Môn – Anglesey Sea Salt
Olive Oil
Directions
- Preheat the oven to 200C/180C fan
- Make small incisions on the skin side of the lamb and rub the oil and salt in, insert rosemary into the slits.
- Add chopped vegetables and potatoes to a roasting tin and place the lamb on top of the vegetables.
- Cover roasting tin with foil and roast for approximately 2.5 hours. Make sure to regularly check and baste lamb every 25 minutes.
- About 30 minutes before the end of cooking time add the honey on top of the lamb, recover and put back in the oven.
- After 2.5 hours, take the foil off and push the potatoes to the side of the lamb and continue to roast for an extra few minutes until potatoes are crispy.
- Serve with home made gravy and red wine.
Recommended products and equipment
Destination Dishes Series
Did you enjoy making this international dish? Why not check out some of the other destination dishes in the series?
I am recreating some of my favourite and simple to make recipes from around the world using easy to follow steps. Why not try and bring a taste of the world to your home?
Ready to try the destination dishes Welsh roast lamb recipe? Let me know in the comments how yours turns out?
Printable recipe card Welsh Roast lamb
Roast Welsh lamb recipe | Destination Dishes Series
Course: DinnerCuisine: WelshDifficulty: Medium4
servings30
minutes2
hours30
minutesClassic roast Welsh lamb recipe with a simple covering of honey and rosemary and served with potatoes and vegetables.
Ingredients
1.2kg half shoulder Welsh Lamb
10 small potatoes cut in half
6 Carrots cut into chunks
2 red onions cut into quarters
5 tsp honey
Handful fresh rosemary
Pinch of Halen Môn – Anglesey Sea Salt
Olive Oil
Directions
- Preheat the oven to 200C/180C fan
- Make small incisions on the skin side of the lamb and rub the oil and salt in, insert rosemary into the slits.
- Add chopped vegetables and potatoes to a roasting tin and place the lamb on top of the vegetables.
- Cover roasting tin with foil and roast for approximately 2.5 hours. Make sure to regularly check and baste lamb every 25 minutes.
- About 30 minutes before the end of cooking time add the honey on top of the lamb, recover and put back in the oven.
- After 2.5 hours, take the foil off and push the potatoes to the side of the lamb and continue to roast for an extra few minutes until potatoes are crispy.
- Serve with home made gravy and red wine.
Recipe Video
Notes
- Serve with homemade gravy and a bottle of Cabernet Sauvignon.
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