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Oen wedi Rhostio mewn Gwair (Lamb Roasted in Hay)

Oen wedi Rhostio mewn Gwair (Lamb Roasted in Hay) is a modern Cymric (Welsh) recipe for a classic dish of a lamb joint roasted in hay. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Roasted in Hay (Oen wedi Rhostio mewn Gwair).

prep time

20 minutes

cook time

75 minutes

Total Time:

105 minutes

Serves:

6–8

Rating:

Tags : Lamb RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae rhostio mewn gwair yn rhoi blas mwg hyfryd i gig: may hyn yn gweithio'n dda gyca chyw iâr, gafr, cig dafad a chig carw hefyd. Ychwanegwch rai sbrigyn o berlysiau ffres i gael blas persawrus. Mae tatws o unrhyw ffurf yn gyfeiliant da iawn i'r pryd araf-goginio hwn - yn enwedig stwnsh neu gratin seleriac a thatws. Gnewch yn sicr eich bod yn cael gafael are wair o ansawdd da... dylai fod yn fân, ac arlliw gwyrdd ac yn sawrus.

Cynhwysion:

1kg o gig oen rhostio
ychydig ddyrnaid o wair
125g o fenyn, wedi meddalu
ychydig o sbrigiau o rosmari, wedi'u torri (defnyddiwch deim neu gymysgedd o'r ddau os dymunwch)
2 ewin garlleg, wedi dirwasgu
halen a phupur du wedi ei falu'n ffres, at flas

Dull:

Cynheswch eich popty i 190°C (170°C Ffan/375°F/Gas Mark 5). Mwydwch y gwair mewn mewn powlen fawr o ddŵr am tua 15 munud, yna draeniwch. Cymysgwch y menyn, perlysiau, a'r garlleg ynghyd mewn powlen. Leiniwch dun rhostio sy'n ddigon mawr i ddal eich cig yn gyfforddus gyda haenen o wair tua 5cm o drwch. Rhowch eich cig oen ar y gwair, yna irwch y cig oen gyda'r cymysgedd menyn. Sesnwch yn dda gyda halen a phupur du. Trefnwch fwy o wair o amgylch ochrau'r oen. Gorchuddiwch y cig oen gyda gweddill y gwair. Yna, naill ai gorchuddiwch â chaead os oes gennych un ar gyfer y tun neu gwnewch un allan o haen ddwbl o ffoil. Seliwch y ffoil o amgylch y tun. Gwnewch yn siŵr nad oes unrhyw ddarnau rhydd o wair yn dod allan o'r tun; mae angen ei gyfyngu i gyd i fewn fel nad yw'n mudlosgi nac yn mynd ar dân wrth goginio (fel hyn bydd yr ager coginio yn amddiffyn y gwair). Trosglwyddwch i'ch popty poeth ran rostio'r cig am 30 pob 500 ar gyfer rhost wedi'i goginio'n ganolig (addaswch ar gyfer cig oen ychydig yn binc os yw'n well gennych). Tynnwch o'r popty a'i roi o'r neilltu i orffwys yn y gwair am 15 munud. Tynnwch y caead oddi ar y tun rhostio, tynnwch y cig oen allan, crafwch unrhyw ddarnau cyfeiliornus o wair a cherfiwch. Hidlwch y sudd o'r badell a'i ddefnyddio i wneud grefi persawrus iawn.

English Translation

Roasting in hay gives meat a delightful smokiness: this works well with chicken, goat, mutton and venison as well. Add in some sprigs of fresh herbs for an aromatic taste. Potatoes in any form are very good accompaniment to this slow-cooked dish – in particular mash or celeriac and potato gratin. Make sure you get good quality hay... it should be fine, tinged green and very aromatic.

Ingredients:

1kg (2 lb) lamb roasting joint
a few handfuls of hay
125g (1/4 lb) butter, softened
few sprigs of rosemary, chopped (use thyme or a mixture of both if you wish)
2 garlic cloves, crushed
salt and freshly-ground black pepper to taste

Method:

Pre-heat your oven to 190°C (170°C Fan/375°F/Gas Mark 5). Soak the hay in a large bowl of water for about 15 minutes, then drain.

In a bowl mix together the butter, chopped herbs and garlic.

Line a roasting tin large enough to comfortably hold your meat joint with a layer of hay about 5cm thick. Place your lamb on the hay, then smear the lamb all over with the butter mixture. Season well with salt and black pepper. Sit more hay around the sides of the lamb.

Cover the lamb with the remainder of the hay. Then, either cover with a lid if you have one for the tin or make one with a double layer of foil. Seal the foil all around the tin. Make sure there are no loose bits of hay emerging from the tin; it all needs to be contained so it does not smoulder or catch fire when cooking (this way the steam of cooking will protect the hay).

Transfer to your pre-heated oven and roast for 30 minutes per 500g (1 lb) for a medium cooked roast (adjust for slightly pinker lamb if preferred). Remove from the oven and set aside to rest in the hay for 15 minutes.

Take off the lid, remove the lamb, scrape off any errant bits of hay and carve. Strain the the juices from the pan and use to make a very aromatic gravy.