Click on the image, above to submit to Pinterest.

Cig Oen Mewn Mêl a Seidr (Lamb in Honey and Cider)

Cig Oen Mewn Mêl a Seidr (Lamb in Honey and Cider) is a classic Cymric (Welsh) for a traditional for a dish of a leg of lamb braised in cider where the pan juices are mixed with honey, thickened and served as a sauce to accompany the meat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb in Honey and Cider (Cig Oen Mewn Mêl a Seidr).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

8–10

Rating:

Tags : Herb Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1 coes cyfan o gig oen gyda'r asgwrn wedi ei dynnu a'r cig wedi ei rolio
seidr
2 sprigyn or rosmari ffres
2 llwy fwrdd o fêl
1 ciwb stoc cyw iâr neu oen
pupur a halen, at flas
2 llwy fwrdd o flawd corn wedi ei gymysgu yn llyfn gyda 4 llwy fwrdd o ddŵr

Dull:

Gosodwch y cig mewn tun rhostio a tywalltwch i fewn ddigon o seidr i gyrraedd hanner fordd i fyny'r cig. Ychwanegwch y rhosmari a phupur a halen at flas. Gorchuddiwch y cig gyda phapur gloyw yna drosglwyddwch i bopty wedi ei gyn-gynhesu i 170°C a choginiwch yn aram am tua 150 munud. Tra mae'r cig yn coginio, defnyddiwch y seidr i'w wlychu (ychwanegwch fwy o seidr os bydd angen). Pan mae'r cig yn barod, tynnwch o'r badell, gorchuddiwch gyda phapur gloyw a gosodowch o'r neilltu i orffwys am 10 munud cyn ei dorri'n haenau a'i osod mewn popty isel i'w gadw'n gynnes. Tywalltwch yr hylif coginio drwy radell i fowlen. Gadewch iddo oeri ychydig yna tynnwch unrhyw saim o'i wyneb. Tywalltwh yr hylif i badell a chynheswch cyn ychwanegu'r mêl a'r ciwb stoc. Nwr ychwanegwch y cymysgfa blawd corn a curwh i fewn i'r saws. Dewch a'r cyfan i ludferwi a coginiwch nes fod y saws wedi twchu. Rhoddwch y cig ar blât, tywalltwch ychydig o'r saws drosodd yna gweinwch gyda gweddill y saws.

English Translation

Ingredients:

1 whole leg of lamb, boned and rolled
cider
2 sprigs of fresh rosemary
2 tbsp honey
1 chicken or lamb stock cube
salt and freshly-ground black pepper, to taste
2 tbsp cornflour mixed to a slurry with 4 tbsp water

Method:

Arrange the meat in a roasting tin, then pour over sufficient cider to come half way up the sides of the meat. Add he rosemary and season to taste with salt and black pepper.

Cover the meat with foil then transfer to an oven pre-heated to 170°C and roast for about 150 minutes. Whilst the meat is cooking baste it frequently with the cider in the pan (add more cider if necessary).

When the meat is cooked through (the juices should run clear when it's pierced with a skewer) remove from the pan and set aside, covered with foil, to rest for 10 minutes before slicing (keep these warm in a low oven).

In the meantime, pour the cooking juices through a fine-meshed sieve into a bowl. Set aside to cool slightly then skim any fat from the surface. Pour the liquid from the bowl into a pan and heat through then add the honey and stock cube. Whisk in the cornflour slurry, bring to a simmer and cook until the sauce has thickened.

Arrange the meat slices on a plate, pour a little of the sauce over the top then serve accompanied by the remaining sauce.