Mehefin 2004 June

This Month’s Recipe

Crown roast of Welsh Lamb Coron oen cymru wedi’ i rostio.

2 best ends of neck of Welsh lamb
dripping or vegetable oil

The stuffing
1 onion, 2 oz. celery, 8 oz. bread crumbs, 1 egg, 1 oz. butter, salt and pepper.

The gravy
1 oz. flour, liquor from the roast meat 1 pint potato or vegetable water.

Dice the onion and chop the celery finely. Lightly beat the egg. Mix all the ingredients of the stuffing together. Remove the thin bone from each joint. Cut across the bone ends of the meat, about one and a half inches from the tips. Remove the fatty ends and scrape the bones free of meat. Sew the two joints together so that the bones curve outwards forming a crown. Stand in a roasting tin and brush with melted dripping or vegetable oil. Place the stuffing in the middle of the crown. Cover the whole with kitchen foil to keep the stuffing moist and the bones from burning. Roast in the centre of a moderate oven (350F, 177C, gas mark 4). Allow 30 minutes per Ib. About twenty minutes from the end of cooking remove the foil, to crisp the meat but leave a small piece over the stuffing.

The Gravy
Make a roux from the flour and the liquid from the meat. Stir in potato or vegetable water. Boil for 2-3 minutes and add gravy browning if needed.

To serve: decorate the bone tips with cutlet frills.

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