Tuesday, May 13, 2008

Cig Oen Rhost (Roast Lamb)


Wales is famous for its lamb which has now attained Protected Geographical Indication (PGI) from the European Commission. The early spring lamb is very sweet and makes a traditional roast for both St David's day and Easter.

  • 2 kg leg of lamb
  • Salt, pepper
  • Level teaspoon of ginger
  • Large tablespoon of honey
  • Rosemary
  • Bottle of dry cider

Rub the lamb all over with salt, pepper and the ginger. Spread the honey over it and sprinkle with 2 level tablespoons of chopped rosemary. Place the joint in a deep close fitting pan and pour the cider to come about 5 cm up the pan.


Roast the lamb for 1.5 to 2 hours in an oven pre-heated to 160°, basting occasionally. Transfer the lamb to a hot dish and let it rest for 15 minutes before carving. Strain the juice into a wide shallow pan and reduce by boiling to make well-flavoured gravy. Serve with boiled potatoes and tender seasonal vegetables – peas, beans or carrots.

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