Easy Welsh Lamb ramen

  • Prep time 30 mins
  • Cook time 30 mins
  • Serves 2


  • 1 PGI Welsh Lamb cannon / eye of loin fillet
  • Seasoning
  • ½ tbsp oil for making broth
  • 1 tbsp oil for frying the lamb
  • 1 tbsp sesame oil
  • 1 small cube of butter
  • Root ginger (3cm piece), grated
  • 3 garlic cloves, crushed
  • ½ red chilli, deseeded and finely chopped
  • 1l chicken stock
  • 2 tbsp reduced salt soy sauce
  • 1 tbsp mirin
  • ½ tsp ground black pepper
  • 125g pack of ramen noodles

To finish:

  • A selection of thinly cut vegetables of your choice: young pak choi leaves, carrots, mange-tout, spinach, spring onions, radish
  • 1 egg, boiled (semi-soft)
  • Sesame seeds, toasted


  1. Heat the oil and sesame oil in a saucepan. Add the garlic, ginger and chilli and fry gently for a few minutes. Add the soy sauce, mirin, black pepper and stock and bring to the boil. Cover with a lid and simmer gently over a low heat.
  2. Cook the noodles as instructed on the packet. Drain, rinse in cold water and toss in a little sesame oil.
  3. Season the lamb with black pepper and heat the oil in a small frying pan. When hot, add the lamb and sear on all sides until brown. Add the butter, turn the heat down slightly and spoon the butter and juices over the lamb, cooking it for a further 5 minutes.
  4. Cover the lamb with foil and allow to rest while you assemble the ramen.
  5. Ladle some of the broth into a bowl, add the vegetables and noodles and top up with more of the broth. Slice the lamb thinly, sprinkle with a little salt. Place the lamb in the bowl.
  6. Sprinkle with toasted sesame seeds.

Tip: This is a quick and easy version of a ramen and topped with succulent, tender boneless loin of Welsh Lamb. You can also make a ramen with Welsh Lamb shoulder cooked slowly creating a delicious broth packed with flavour.

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