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Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)

Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb) is a classic Cymric (Welsh) dish for roast lamb flavoured with herbs and served with a cider gravy. The full recipe is presented here and I hope you enjoy this classic Welsh version of Roast Saddle of Welsh Lamb.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

4–6

Rating:

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

Original Recipe

Cynhwysion:

llwynau cig oen cymreig
pinsiad o rhosmari
pinsiad o teim
pinsiad o bersli
pinsiad o bergneuen
30g blawd
60g saim
150ml seidr
300ml dŵr
halen a phupur du

Dull:

Glanhewch y cig cyn ei rwbio'n drwyadl gyda halen a phupur du, y perlysiau a'r pergneuen. Gorchuddiwch y cyfan mewn saim wedi toddi cyn taenu'r blawd am ei ben. Rhoddwch y cig mewn popty wedi ei gyn-gynhesu i 200°C a rhostiwch am 30 munud cyn gostwng y tymheredd i 190°C. Dyliwch rhostio am 25 munud i bob 500g a 20 munud yn ychwanegol. Ireidiwch y cig drwy'r broses rhostio ac eto tua 15 munud cyn iddo fod yn barod. Pan yn barod gosodwch y cig o'r neiddtu i gadw'n gynnes yna tywalltwch y rhan helaethaf o'r saim allan o'r badell. Cymysgwch lwy de o flawd i'r gweddill cyn gywallt y seidr a'r dŵr i fewn. Cymysgwch yn drwyadl yna cynheswch y saws nes iddo dwchu yna daliwch i gynhesu am 15 munud.

English Translation

Ingredients:

saddle of Welsh lamb
pinch of rosemary
pinch of thyme
pinch of parsley
pinch of nutmeg
30g flour
60g dripping
150ml cider
300ml water
salt and black pepper

Method:

Wash the meat then rub liberally with salt and black pepper, the herbs and the nutmeg. Coat with the melted dripping then scatter the flour over the top. Place the meat in a roasting dish and set in an oven pre-heated to 200°C. Roast for 30 minutes before lowering the temperature to 190°C. Continue roasting for 25 minutes per 500g and 20 minutes in addition, or until the meat is done to your liking.

Baste the meat frequently during the roasting process and again 15 minutes before the meat is ready. When done, place the meat to one side to keep warm then pour out most of the fat from the pan. Mix 1 tbsp of flour into the remaining fat before pouring the cider and water into the pan. Whisk to combine then heat the sauce until thickened then continue cooking for a further 15 minutes before serving.