Smokin’ hot advice from Hywel Griffith…
Hywel Griffith, chef director at Beach House Restaurant, Oxwich is a huge fan of Welsh Lamb. When it comes to cooking lamb on the BBQ (or in a smoker), Hywel believes it ‘lends itself absolutely perfectly’. A shoulder or breast is best suited to longer and slower cooking, while the best end, rack of lamb and legs can be cooked medium rare – quickly and over a high heat. (Hywel prefers to cook legs medium to well-done.) Watch Hywel create this smoking hot Shoulder of Welsh Lamb with a little Mediterranean twist. Enjoy!
Hot off the grill! HILLS share some sizzling secrets…
The secret to a good burger is the quality of the meat, and you can’t get better quality than Welsh Beef. That’s why UK National Burger Awards finalists HILLS burger restaurant in Brecon only use Welsh Beef mince. Watch Owain Hill create the ultimate restaurant worthy burger – it’s all down to the cuts of beef used in the mince, and the weight and temperature of each burger before cooking – oh, and a good sturdy bun to embrace that all important juicy burger!
Be bold on the BBQ! Chris ‘Flamebaster’ Roberts & Black Axe Mangal show you how…
If you’re looking to make something a little bit different with Welsh Lamb, then look no further. Chris ‘Flamebaster’ Roberts (a previous ‘Lambassador’ for Welsh Lamb) teamed up with pal and fellow foodie Lee Tiernan from London’s Black Axe Mangal restaurant to create a series of exclusive recipe videos using the finest Welsh Lamb.
Filmed in the heart of Snowdonia, Lee and Chris share insider cooking tips with each other as they create four lip-smacking, fiery recipes that feature Welsh Lamb like you’ve never seen it before.
See more of Chris and Lee’s videos on our YouTube channel.
In need of more inspiration? Head to our recipe pages for tonnes of delicious recipe ideas.