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Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb)

Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) is a traditional Welsh (Cymric) recipe for a classic dish of a leg of Welsh lamb that's coated in honey and roasted with cider and rosemary, with the pan juices being turned into a gravy to accompany the meat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Honeyed Welsh Lamb (Cig Oen Cymreig â Mêl).

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

6–8

Rating:

Tags : Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

2kg coes cig oen
6 llwy fwrdd o fêl meillion
sbrigyn o rhosmari
halen a phupur du
2 llwy fwrdd o flawd
300ml seidr

Dull:

Cynheswch 4 llwy fwrdd o'r mel a'i ledaenu am bed y cig. Lledaenwch halen a phupur du am ben y cig cyn ei drosglwyddo i dun rhostio. Rhoddwch y rohosmari am ben y cig, gorchuddiwch a ffoil cyn ei drosglwyddwch i bopty wedi ei cyn-gynhesu i 200°C (400°F/Gas Mark 6). Rhostiwch am hanner awr cyn gostwng y gwres i 170°C (325°F/Gas Mark 3) a phobi am awr a hanner (nes fod sudd y cig yn rhedeg yn binc) neu yn hwy os am gig wedi ei bobi yn well. Tynnwch y ffoil a phobwch am 20 munud eto i liwio'r cig. Trosglwyddwch i blat cynnes i orffwys (gan orchuddio'r cig a ffoil). Trosglwyddwch y saim i sosban gan ychwanegu 2 lwy fwrdd o flawd. Cymysgwch yn drwyadl i'r saim a choginiwch am 2 funud cyn ychwanegu'r seidr a gweddill y mêl. Codwch bron i ferwi a choginiwch nes wedi twchu. Torrwch y cig a'i weini gyda tatws rhost, llysiau gwyrdd a'r grefi.

English Translation

Ingredients:

2kg leg of lamb
6 tbsp clover honey
sprig of rosemary
salt and black pepper
2 tbsp flour
300ml cider

Method:

Warm 4 tbsp of the honey and brush this over the meat before seasoning liberally with salt and pepper. Transfer to a roasting dish and place the rosemary on top. Cover with foil and place in an oven pre-heated to 200°C (400°F/Gas Mark 6). Roast for half an hour before lowering the temperature to 170°C (325°F/Gas Mark 3). Continue cooking for a further 90 minutes (until the meat juices run pink), or longer if you desire the meat to be more well done.

Remove the foil and roast for 20 minutes more so that the meat browns. Transfer the meat to a warmed serving plate to rest and cover with foil. Meanwhile, transfer the lamb fat to a pan and add 2 tbsp of flour. Mix to combine thoroughly then whisk-in the cider and the remaining honey. Bring almost to a boil and cook until thickened.

Carve the meat and serve with roast potatoes, green vegetables and the gravy.