Chef - Shaun Hill

Ark of Taste Product - Badger Faced Welsh Mountain Lamb

Producer - Llwyn-on Flock

''These hardy upland Welsh sheep produce fine meat. I'm not sure the breed has settled on the most attractive name, no matter how appropriate. However the cuts are and the recipe below, though a little complex and restauranty for domestic purposes, showcases the various cuts. The joints are slightly smaller than commercial breeds, so rather than use cutlets or chops to highlight texture in the pink, lightly cooked aspect, the eye of the meat from the rack and saddle has been cut away and fully trimmed. The breast has been cooked long and slow, then meat from the shoulder have been diced, braised then steamed in suet crust. Trimmings and bones made a fine gravy. Each of the three components of this dish can easily expand to star status without help from the others. We are of course a restaurant so here you can expect all three together.'' Shaun Hill


The Stock

– Roast any trimmings and bones until slightly browned but not burned (oven set to around 180-200°C).

– Add 1 ½  litre water and let this simmer for an hour.

– Strain into a clean saucepan. Skim off any fat then bring to the boil and reduce the liquid by a third. You should have around 500ml of strong stock

The breast

– In a hot pan, sear the breast until brown on all sides and place in a heavy based sauce pan. Pour over the stock, cover and braise gently for 2 hours. Leave in the cooking liquor until needed.

– When ready to assemble the dish. Lift out the breast and pat dry. Brush with a little oil and place in a frying pan, and cook until golden (about 10 minutes).

The shoulder

– Sear the diced meat in a little olive oil, then add the chopped onion and carrot, salt and pepper. Cover in stock and braise for around 40 minutes.


– Suet crust is basically 2 parts self raising flour to one part minced or packet shredded suet, Salt and enough cold water are added to form a dough. Using the measurements below, make your own dough.

– Roll out the suet pastry and line 4 dariole moulds, leaving a circle of dough for each to act as lid. Spoon in the braised meat then cover with the circles of suet crust.

– These will need to steam for an hour.

The leeks

– Heat a knob of butter in a pan and sweat the chopped leek until soft. Add cream, salt, pepper and nutmeg, and heat through.

The loin

– Brush the loins with olive oil then sear on each side in a hot pan.

– Transfer to a roasting tray then cook in the oven (around 160°C) until pink, around 10 minutes. Leave to rest.

To assemble

– Spoon the leeks onto the plate. Turn out the steamed pudding and place the crisped breast alongside. Slice the loin fillet and lay on top of the leeks. Spoon over the braising gravy from the lamb breast.

And Bob’s your uncle!

Ingredients - Serves 6

600g Lamb Breast

600g Lamb Shoulder

600g Loin fillet

All the meat must be boned and trimmed - Keep these for the gravy!

25ml olive oil

1 large onion (peeled and chopped)

1 carrot (peeled and chopped)


400g self-raising flour

200g shredded suet

healthy pinch of salt

water (enough to make a dough)

Creamed leeks

4 leeks (cleaned and cut into 2cm lengths)

20g butter

4 tbsp double cream

salt, pepper and nutmeg