Welsh Lamb // first class meat

IMG_0676 (Copy)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!

It’s not surprising that Welsh lamb is used (this may vary depending on season), in restaurants such as Corrigan’s and Hibiscus.

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!

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