Welsh lambs spend their entire lives in Wales, breathing its clean air, eating only its fresh grass and drinking its pure water; they are cared for by farmers who use traditional, sustainable farming practices. No wonder this meat is of very high quality, very tender with a sweet taste. It has been awarded PGI (Protected Geographical Indicator) status by the European Commission, which protects regional food and guarantees authenticity, quality and traceability; a bit of an asset in this meat-scandals abound!
Roast lamb is the traditional meat for the main meal on Easter Day. Cooking time is 25 minutes per 450g /500g (1lb) plus 25 minutes for a medium cooked roast, 30 minutes per 450g/500g (1lb) plus 30 minutes for a well-done cooked roast. Add onions, rosemary, salt, pepper, some lamb stock, and whatever you like!