Dwyryd Salt Marsh Welsh Lamb Kebabs
 
A flavourful honey-based marinade results in deliciously glazed kebabs. Serves 4
 
Ingredients:
Dwyryd Salt Marsh Welsh Lamb ~ 400g / 16 x eye meat of the chops
Honey ~ 4 tbsp
Rosemary roughly torn ~ small bunch
Olive Oil ~ 3 tbsp
Lemon ~ juice of 1 lemon
Mushrooms e.g. chestnut ~ 8
Peppers – green, yellow / red ~ 2
Small Tomatoes ~ 4
Pineapple Chunks ~ 8
Rosemary/Mint ~ to garnish
 
Method:
• Cut the chunks of the eye meat of the chops (the best tender meat) into approximately 5cm squares/whatever the size of the eye chops.
• Coat the meat with honey, rosemary and olive oil.
• Marinade in the refrigerator overnight.
• Add the lemon juice to the marinade, mix well and season with salt and freshly ground paper.
• Place the meat on kebab sticks every other with the vegetables such as mushrooms, peppers (cut into approx. 5cm squares), tomatoes and pineapple (cut into chunks).
• Brush the kebabs with the marinade.
• Cook the kebabs under the grill or on a preheated barbecue until cooked to taste (medium/rare is best), grilling on both sides.
• Serve at once with hot rice or salad and rosemary/mint to garnish.

Dwyryd Salt Marsh Welsh Lamb Fritters
 
A deliciously fritters that can be served simply in a roll with salad or served as a main meal with potatoes rosti and redcurrant jus. Serves 2
 
Ingredients:
Dwyryd Salt Marsh Welsh Lamb ~ Mince 600g
Onion ~ 1
Egg ~ 1
Self Raising Flour ~ 100g
Milk ~ 125ml
Mixed Herbs ~ bunch of rosemary, mint, thyme / dried – 2 x spoon 5ml
Salt ~ pinch
Pepper ~ dash
 
Method:
• Cook the mince in the frying pan until tender.
• Add the onion, salt, pepper and mixed herbs and cook further for 5 minutes.
• Mix the flour, milk and egg into a smooth batter.
• Add the meat mix into the batter and mix well.
• Spoon the mix into a oiled frying pan (medium heat) and spread out into small round fritters (such as burger size) and leave to cook until set.
• Turn the fritters and cook the other side.
 
Serving Options:
Serve in a roll with salad or serve with potato rosti and redcurrant jus…
 


Rosti
 
Ingredients:
Floury Potatoes such as Maris Piper ~ 500g
Rapeseed Oil i.e. Blodyn Aur ~ for frying
Flaky Sea Salt i.e. Halen Môn ~ pinch
Freshly ground Black Pepper ~ dash
 
Method:
• Peel the potatoes. Leave small ones whole, halve medium ones and quarter large ones – they should be an even, large-roast-potato size.
• Put into a pan, cover with water, add some salt and bring to the boil. Lower the heat and simmer for just 5 minutes – they should be just underdone.
• Drain and leave to cool completely (otherwise they will crumble as you grate them), then grate coarsely.
• Season generously with salt and pepper, tossing thoroughly to mix.
• Heat enough oil in a non-stick frying pan to cover the base by about 1mm and place over a medium heat.
• Form handfuls of the grated potato into shallow cakes, no more than 1cm thick.
• Add the potato cakes to the hot pan and fry without moving for about 5 minutes, so they form a golden brown crust underneath.
• Carefully flip them over. Continue to cook until golden brown and crisp on each side, turning once or twice more if you need to. They will take about 12 minutes in all.
• Remove and drain off any excess oil on kitchen paper.

Redcurrant Jus
 
Ingredients:
Four ~ 1 tbsp
Red Wine ~ 1/4 bottle
Redcurrant Jelly ~ 4 tbsp
Salt & Pepper ~ to season
 
Method:
• Place the juices from the mince lamb over a medium heat and stir in the flour and then add the wine.
• Let it heat through stirring all the time and then using a whisk, whisk in the redcurrant jelly until it is totally dissolved.
• Season to taste.
 
To Serve:
Layer the fritters, rosti and cooked courgettes slices every other to top of each other e.g. fritter, rosti, courgettes, fritter, rosti, courgettes, fritter, and place the redcurrant jus around, garnish with rosemary/mint and serve warm.

Slow Roasted Leg of Salt Marsh Lamb by Angela Gray

Salt Marsh Lamb, Samphire & Broad Beans, with Balsamic Meat Juices by BBC Food Recipes

Salt Marsh Lamb with Mint & Honey by BBC Food Recipes

Salt Marsh Lamb cooked with Wild Sea Herbs & quick Homemade Jus by BBC Food Recipes

Roast Loin of Salt Marsh Lamb by the Good Food Channel

Cawl with Salt Marsh Lamb by ITV Food Glorious Food

Roast Leg of Salt Marsh Lamb with a Laverbread, Rosemary & Citrus Jus by Ffres

Various Welsh Lamb Recipes by Eat Welsh Lamb