By Liz Hunter
Guajillo chilli brings warmth, complexity and red-fruit depth without any heat. One hour before you start to cook, season your shanks really well with a big, three-fingered pinch of sea salt. Also, soak and soften the guajillo chillies. Place the deseeded chillies in a bowl and cover with 100ml boiling water. Soak for … Continued
By Liz Hunter
Preheat the oven at 200’C fan. Make a few deep slashes with your knife on the lamb so that the flavour penetrates more easily. Season the lamb with sea salt and 2 tbs of olive oil and give it a good massage all over Place the lamb in a deep roasting tray and roast in … Continued
By Liz Hunter
Preheat the oven to 160c. Mix the oil, salt, and black pepper in a small bowl. Add the lamb to a large lined deep baking tray. Score the skin lightly a few times with a sharp knife Add the black pepper mix to the lamb and spread it well. Pour the stock in the tray. … Continued
By Liz Hunter
Preheat oven to 150°c. Slice onions and crush garlic. Add to a deep pot or dish with rosemary, salt, pepper, and olive oil. Place lamb on top, season again, and cover tightly with a lid or double foil. Add parchment under the lid if using a pot. Roast at the bottom of the oven for … Continued
By Liz Hunter
In a large bowl place the yogurt, chilli powder, cumin, coriander, turmeric and seasoning and mix well. Add the shanks and stir well coating the shanks in the yogurt mixture, cover and refrigerate for at least 3 hours. Preheat the oven to 170 oC, 150 C fan gas 3 Heat the oil in a frying … Continued
By Liz Hunter
Pre heat the oven to 170C, 140 C Fan, Gas 3 Place the oil in a frying pan and heat, add the ribs and fry all over to brown and crisp the surface. Place the stock, paprika, seasoning, ginger, garlic, vinegar and brown sugar in casserole dish and stir well. Add the ribs and cover … Continued
By Liz Hunter
Preheat the oven to 130’C Heat a small pan and add the cumin seed, heat carefully for a few minutes until they start to pop and colour slightly. Remove from heat, cool and place in a pestal and mortar and crush the seeds. In a food processor place the cumin, lemon, garlic, cinnamon, mint, coriander, … Continued
By Amelia
These Welsh Lamb gyros are the perfect mid-week meal that will satisfy the whole family. Simply pop in the slow cooker and get on with your day, knowing that you’re in for a treat at tea time! Place all the marinade ingredients in a large bowl or plastic bag, mix well then add the … Continued
By Amelia
A nourishing, sustainable and fragrant braise of white beans with rosemary, garlic, sage and melting chunks of Welsh Lamb leg steak, finished with spinach wilted in and some bright green salsa verde and pink pickled onions. A perfect January pick me up and very sustainable thanks to the beans and Welsh Lamb. Also, a one … Continued
By Amelia
This Welsh Lamb dish is meltingly tender and easy to achieve, with a fragrant, flavourful citrus and redcurrant glaze that works perfectly with the sweet, fatty lamb. Simply put this in the oven in the morning and get on with your day. Serves 4-6 with leftovers. Bring the lamb out of the fridge an hour … Continued
By Amelia
Don’t pre-season your lamb Brown in oil in a pre-heated pan, over high heat until golden brown, roughly 3 min per side Remove and let the pan cool a little until it’s no longer smoking if necessary Put the pan back on the heat and deglaze with sake and mirin Add soy sauce, water, sugar … Continued
By Amelia
Empanadas, though a Galician speciality, are very popular all over Spain. The version below is filled with super-slow-cooked Welsh lamb shoulder.. To save time, you can use ready-rolled puff pastry and still get superb results (buy enough for a 25 x 32cm pie). The anchovy and mint accompaniment lifts the empanada another notch. The idea … Continued
By Amelia
For the adobo (marinade): Begin by toasting the spices; break up the cinnamon stick with your hands and add to the pan along with the cloves, cumin and coriander seeds, dry roast over a medium heat for 2-3 minutes, place the roasted spices in a spice grinder or finely grind by hand using a … Continued
By Amelia
Place the lamb in a roasting tray or slow cooker. Combine the garlic, ginger, allspice and oil. Stab the lamb all over and spread over the spice mix. Season. Lay the onions under the lamb. Add the bay, rosemary, star anise, 6 clementine halves and 200ml of stock around the lamb. Cover and cook in … Continued
By Amelia
Preheat the oven to 170˚C / 150˚C fan / Gas 3. In a pestle and mortar, grind the garlic, chilli, thyme, lemon zest, half of the lemon juice, a big pinch of salt, the anchovies, and 1 tablespoon of anchovy oil into a paste. Rub the paste over the underside of the lamb and roll … Continued
By Amelia
Remove the beef brisket from the fridge 45 minutes before cooking to reach room temperature. Preheat the oven to 150˚C / 130˚C fan / Gas 2. Mix the spices together for the rub and gently rub into the surface of the brisket. Place the onion slices in a roasting tin and sit the brisket on … Continued
By Amelia
Place all the sauce ingredients in a large bowl and whisk lightly to mix well. Season the beef. Heat the oil in a large frying pan and, over a high heat, brown the meat well on all surfaces. Transfer the meat into the slow cooker or in a deep casserole dish and pour the sauce … Continued
By Amelia
Recipe courtesy of The Curry Guy. You can read his recipe blog here. Start by preparing the bakso stock. Place the lamb bones in a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Be sure to skim off any foam and other impurities that rise to the … Continued
By Amelia
Take the lamb shoulder out of the fridge, season well with salt on both sides, and leave for an hour or two on a kitchen counter to warm up. Next, brown the meat in a frying pan, on the barbecue or under the grill, turning half way through to get some colour on both sides. … Continued
By Amelia
Preheat the oven to 155˚C / 135˚C fan / Gas 2. Season the lamb with salt and pepper. Heat the olive oil in a large casserole/sauté pan and sear the lamb with the halved garlic bulbs. Pour in the wine and let it evaporate. Then add the rosemary, paprika, peppers and chillies. Add the tomatoes, … Continued
By Amelia
Recipe courtesy of Hungry Healthy Happy In a small bowl, combine the flour, salt and pepper. Add the flour to the diced lamb. Mix well so that all the lamb is coated. Heat the oil in a pan and add the coated lamb. Heat so that the lamb is browned on all sides, about … Continued
By Amelia
Mix the ingredients for the marinade together and brush over the shoulder. Allow to stand for 1 hour (place in the fridge if standing for longer than an hour). Preheat the oven to 170˚C / 150˚C fan / Gas 3. When the lamb shoulder is at room temperature, prepare the roasting tin by placing the … Continued
By Amelia
Recipe courtesy of Hungry Health Happy Heat the oil in a large pan. Add the lamb shoulder and brown on all sides. Put the onions and carrots in the low cooker. Place the browned lamb on top of the vegetables. Using a sharp knife, cut holes into the lamb. Push a slice of garlic … Continued
By Amelia
Toss the meat in the flour that has been seasoned with salt and pepper. Fry the meat in the butter over a medium to high heat in a large frying pan or skillet until browned, turning constantly. Remove the sealed, browned meat and put it in a slow cooker. NB: Some slow cookers have a … Continued
By Amelia
Recipe courtesy of Rocket & Squash. If you have leftovers Edward suggests turning them into this delicious hummus dish. Preheat the oven to 170˚C / 150˚C fan / Gas 3. Drain the soaked chickpeas and transfer them to a large roasting tin. Pop the leek batons, garlic halves and oregano sprigs among the chickpeas, add … Continued
By Amelia
Recipe courtesy of Supergolden Bakes Start by seasoning your lamb with a few turns of the salt and pepper mill. Heat the oil in a pan and brown the lamb, in batches, over a high heat. Set aside. Add the butter to the hot pan and sauté the onions and leeks until softened but … Continued
By Amelia
Heat 2 tablespoons of the olive oil in a large roasting tin. Season the lamb shoulder with salt and pepper and fry it in the oil over a high heat, until nicely seared all over. Drain the fat from the tin, pour in the chicken stock and rosé wine, then add the cloves, bay leaves, … Continued
By Amelia
Preheat the oven to 150˚C / 130˚C fan / Gas 2. Fry the oxtail in the oil until nicely browned all over. Remove from the pan, place in a casserole dish and sprinkle with seasoning. Using the same pan, fry the onions, garlic, ginger, red chilli and chilli flakes for a few minutes to soften. … Continued
By Amelia
Heat 2 tablespoons of oil in a large, deep pan. Season the meat and fry it in two batches until it becomes a deep brown colour. Remove from the pan. Using the same pan, add the onion, garlic and carrot and fry for a few minutes. Return the meat to the pan and add the … Continued
By Amelia
Heat the oven to 150°C / 130°C fan / Gas 2. Heat the oil in a large frying pan. Season the brisket and place in the hot oil. Sear on all sides, getting a nice brown colour on the brisket. Remove the brisket from the pan and place in a deep oven tray or casserole … Continued
By Amelia
Season the ox cheek pieces with salt and pepper and lightly coat them in plain flour. Heat a non-stick casserole pot on the hob over a high heat. Add 1 tablespoon of salted butter to the pot along with a couple of tablespoons of rapeseed oil. Once the butter starts foaming, carefully add the ox … Continued
By Amelia
Season and generously coat the lamb shanks with Ras el Hanout. Place some oil in a casserole dish and sear the meat on all sides until it is browned, then add a cup of water, cover with a lid and place in the oven for 5 hours at 110°C / 90°C fan / Gas ¼ … Continued
By Amelia
Recipe courtesy of Rosie Birkett Heat the oven to 200ºC / 180ºC fan / Gas 6. In a heavy bottomed frying pan or skillet over a medium heat melt the butter into the oil with the anchovies, until they’ve mostly dissolved into the fat. Slide in the onion and fennel, season with a pinch … Continued
By Amelia
Mechoui is traditionally prepared by roasting a whole lamb, either on a spit over a fire or in a pit in the ground. Ideally you want to allow 4.5-5 hours to slow cook our version. This adaptation of this middle-eastern classic makes a delicious chermoula sauce which works really well as a dipping sauce if … Continued
By Amelia
Preheat the smoker. It will be ready when the coals are just dying down and the temperature has reached 120°C. To prepare the lamb, make five randomly spaced incisions on the skin side of the shoulder. Push one blanched garlic clove and basil leaf into each of the incisions. (Blanching the garlic beforehand gives a … Continued
By Amelia
In a large saucepan, fry the lamb until brown. Add the onion and leeks, and cook for 2 minutes, until soft. Add the remaining ingredients. Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours. Best served with crusty bread and … Continued
By Amelia
Looking for something to do with the leftovers from this recipe? Try our Piquant Welsh Beef and Yorkshire pud burrito To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave … Continued
By Amelia
Preheat oven to 180°C / 160°C fan / Gas 4. Season the ribs with salt and pepper. Heat a frying pan and add the oil, then add the ribs and brown, sealing all surfaces. Transfer to a roasting tin or large casserole dish (you can also cook these in slow cooker on low for 6-8 … Continued
By Amelia
Marinade the beef shin, carrots, onions and the bouquet garni in the beer for 12 to 18 hours, turning after 6 to 9 hours. Take the beef shin out of the beer marinade and separate the meat from the carrots and onions. Remove the bouquet garni, and put to one side. Add the stock to … Continued
By Amelia
Heavily season your rib of beef with salt and pepper and wrap it loosely in foil (but make sure the foil is well sealed – use a couple of layers if needed). Place on a baking tray with a rack to collect the cooking juices and put a cup of water in the bottom of … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Heat a casserole dish and add the oil and brown the beef in batches until sealed. Remove the beef and set aside. Add the onions, garlic and cook for 5-10 minutes until they begin to soften. Add the tinned tomatoes, tomato puree, thyme, bay … Continued
By Amelia
Preheat oven to 150°C / 130°C / Gas 2. Heat 1 tbsp of oil in a casserole dish and cook the onions for about 5 minutes, stir in the garlic and carrots and cook for another 5 minutes. Add the remaining oil to a frying pan, season the beef with salt and pepper and brown … Continued
By Amelia
Preheat oven to 180ºC / 160°C / Gas 4. Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well. Add the spices and coat the meat in them. Add the tomatoes, chickpeas, stock and potatoes. Bring to the boil, cover with foil … Continued
By Amelia
Preheat oven to 160°C / 140°C fan / Gas 3 – 4. Place the lamb shoulder in a deep roasting tin. Place the garlic, seeds and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs. Make a few slits in the surface of the … Continued
By Amelia
Slow cook the breast of lamb in the stock and star anise for 3 hours, can be done in oven in a lidded casserole dish or in slow cooker. When cooked, remove from the cooking liquid and cool. Mix all the ingredients for the glaze together. Insert 4-5 skewers through the lamb breasts and then … Continued
