Chef - Gareth Johns
Ark of Taste Product - Badger Faced Welsh Mountain Lamb
Producer - Hebsnbadgers
''A small carcase but with a superb sweet flavour so often lacking in the more 'commercial' breeds. I would suggest that cooking be kept fairly simple to accentuate the tremendously sweet flavour, so I have steered away from heavy spicing and sauces.'' Gareth Johns
Method:
– Season the lamb with salt, freshly ground pepper, rosemary, ginger, (fresh or dried – use less if dried) and with Welsh honey.
– Roll the shoulder into a neat cylindrical shape. Using some kitchen string, tie the rolled shoulder. Season and place in a parcel of silver foil on a roasting tray.
– Add half pint dry cider, seal the foil and bake in an oven at 200°C/400°F/gas 6 for hour and half to 2 hours until the lamb is tender.
– Pour off the juices, and allow the liquid to stand and skim off the fat. Add 1-pint of good lamb gravy to the liquid, and bring to the boil. Adjust the seasoning. If required thicken lightly with arrowroot.
Carve a thick slice of lamb per person, place on a bed of Stwnsh (equal quantities of potato & root vegetables mashed together) surround with gravy and top with deep fried cabbage or leeks.
Ingredients - serves 6 - 10
1 shoulder badger- faced lamb (boned and de-fatted)
a couple of sprigs of fresh Rosemary (finely chopped)
Thumb of ginger (finely grated)
2 tbsp Welsh honey
Half pint dry cider
Arrowroot (if required)
