- 1 shoulder of Welsh lamb (use others if you must!), boned and left flat.
- 1 pint dry 'scrumpy' cider- I like Ralph's 'Old Badlands'.
- 1 pint good well- flavoured lamb stock, lightly thickened (gravy will do!)
- 2-3 Tbls Welsh Honey
- 2 sprigs Rosemary, chopped (keep stalks)
- A 1 inch cube of peeled ginger, finely chopped
- Salt, Pepper and Mace.
- A little Arrowroot (optional)
Oen Melog (Honey braised Welsh Lamb)
Gareth Johns
25th April 2011
Oen Melog (Honey braised Welsh Lamb)
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Oen Melog (Honey braised Welsh Lamb) recipe below as tried and tested by our professional chefs. A traditional Welsh dish which adapts very well to modern times. It's a particularly good way of treating over- wintered lamb (hoggett), as the cider helps 'cut' the fat.
Ingredients
Method
Spread half the honey, ginger and rosemary over the flesh side of the lamb, season, roll and tie in a cylinder shape. Place a double square of foil large enough to enclose the lamb on a work surface, smear the skin of the lamb with the remaining flavourings and place lamb in th centre of the foil. Fold foil around loosely, pour in cider carefully (don't wash flavourings off!), season then fold parcel tightly to enclose meat completely. Cook on a trivet in a roasting tray for 11/2-2 hours at 180-200oC, until lamb can be pierced easily. Pour off juices into a jug and leave to stand (keep joint warm in foil) until fat rises. Skim off fat, pour juices back into tray and reduce slightly (careful- honey burns easily!), add lamb stock/ gravy, and reduce until required consistency is obtained- use a little arrowroot if liked. To serve, carve lamb thickly onto warm plates (one shoulder will do 8-10 depending on appetite!) and pour gravy over. Crushed Pembroke potatoes and greens make a perfect accompaniment. Hyfryd!!!
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