Throwing a cheerful party is a great way to brighten up these long winter nights, so don your best new party heels and get organising that special bash. These delicious Welsh lamb canapés will make the perfect partner to all that champagne and mulled wine, plus your culinary skills will be the envy of all your friends. Welsh Lamb’s delicious taste and fantastic quality comes from the unique climate and landscape of the Welsh countryside, so you can be sure that your guests are getting the very best. These recipes combine everything fantastic about simple, hearty home cooking, with a spoonful of party glamour to create the perfect festive treat. 

 

Serves: makes 15-20 bites 

Cooking time: 8-12 minutes 

 

450g (1lb) lean minced Welsh Lamb 

30ml (2tbsp) cranberry sauce 

50g (2oz) dried dates, roughly chopped 

1 red chilli, deseeded and finally chopped 

Seasoning

 

In a large bowl mix al the ingredients until thoroughly combined. Divide mixture into about 18 and shape

into small balls 

Thread onto skewers (1-2 per stick). Grill for 8-12 minutes or until thoroughly cooked

 

Serve with rosemary and butter toasted pitas and creamy humous or sour cream and chive dip 

Serves: 2-4

Cooking time: 20 minutes 

 

Ingredients: 

8 lean Welsh lamb cutlets 

2.5ml (half tsp) mint jelly pre cutlet 

Fresh sprigs rosemary

500g and milk glaze (mix together 1 egg with a splash of milk) 

15ml (1tbsp) mint jelly 

30ml (2tbsp) cranberry sauce 

Egg and milk to glaze 

 

Method: 

Preheat oven to Gas 4-5, 180 °C, 350°C. roll out pastry and divide into four squares (17cm x 17cm), then cut in half to make two triangles of large enough size to wrap cutlets.

 

Take lamb cutlets, place into pastry triangle. Place half a teaspoon of mint jelly on to each cutlet followed by a large sprig of rosemary. Wet edges with water and fold pastry around cutlet to encase (leaving bone sticking out). Brush with egg and milk glaze. Place on a non-stick baking sheet and bake for about 20 minutes until pastry is golden brown. Mix together mint and cranberry to make a dip 

 

Serve lamb cutlet en croúte as a canapé, snack or main course with salad or seasonal vegetables 

Are you feeling uninspired by yet another turkey dish? Try a luscious roast leg of Welsh Lamb with cranberry, rosemary and glazed with gin. Your roast will be succulent, tender and moist, the perfect antidote to dry Christmas turkey!

 

Cooking Time: medium – 25 minutes per 450g.half a kg (1lb) plus 25 minutes 

Well done – 30 minutes per 450g/half a kg (1lb) plus 30 minutes 

 

Welsh Lamb leg joint, allow 175-350g 

(6-12oz) per person 

450g (1lb) lamb or beef sausages slit skins and remove meat 

90ml (6tbsp) gin 

45ml (3tbsp) cranberry juice 

4 small red onions

5ml (1tsp) butter 

2springs fresh rosemary 

 

Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed. Baste occasionally during cooking

 

Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-4 in the shell 

 

Roughly chop the removed onion. In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together. 

 

Take a handful of mixture and stuff into the onion shells. Prop up around the joint drizzle with a little olive oil and cook for 40-50 mins until onion is soft and fully golden. Rest the joint for about 15 minutes

When it''s time to branch out and seek new culinary delights why not try this great easy recipe that will make you the envy of all your friends and relatives - Welsh Lamb and Mango Curry with Coriander and Sweet Potato dumplings. This simple but delicious recipe mixes the traditional with the exotic; combining sweet delicate flavours with hints of coriander and mango, and using only the finest Welsh lamb straight from the luscious green hills of Wales giving it that distinctive and succulent flavour. It is the perfect recipe for anyone who wants to whip up a superb meal quickly and easily that gives everyone the chance to experience something a little bit different. 

 

Serves: 4

Cooking time: 2 hours at temperature GAS mark 4-5, 180°C, 350°C

 

450 (1lb) lean Welsh Lamb shoulder, cut into large chunks

15ml 91tbsp) oil

2 cloves garlic, crushed 

2 onions, peeled &cut into quarters 

30ml (2tbsp) Rogan Josh or medium curry powder

Half a butternut squash, peeled & cut into chunks (about 350g) 

300ml lamb stock

30ml mango chutney 

1 fresh mango, peeled & cut into chunks

 

200g self raising flour 

75g suet 

2 medium sized sweet potatoes, boiled, cooked &mashed 

30 ml (2tbsp) fresh coriander chopped 

 

In a large oven proof pan or casserole heat oil. 

Add lamb cubes, garlic and onions. 

Brown off the meat then add curry past, stir well.

Add butternut squash. 

Pour in lamb stock and mango chutney, and place in oven with lid on for 1and half-2 hours or until meat is tender. 

Meanwhile prepare dumplings: 

Mix together self raising flour with suet, boiled and mashed sweet potatoes and fresh coriander. Bind together with a little water and then make into about 8-10 balls chill. Remove lid, ass dumplings and mango chunks to curry 20 minutes before end of cooking and return to the oven uncovered

Add a little sophistication to your New Year

Time to bring in the New Year with one final big bash! But by this time you may have exhausted all your party food ideas, no one wants to rehash their Christmas Eve buffet or Christmas Day dinner. It’s now time to come up with something new and exciting to give your guests, so why not experiment with this tasty Welsh Lamb dish - Mojitos Style Racks of Welsh Lamb. It uses the best quality Welsh lamb reared from the rich grasslands of the Welsh countryside giving it its unique full flavour. So bring in the New Year with some Caribbean flavour with this cocktail inspired meal, which combines the rich flavours of succulent Welsh Lamb with the fresh zingy flavours of rum and mint.

 

Serves:  1 rack will make 1 in crown & serve 2-3

Cooking time: 25 minutes per 450g, Gas mark 4-5, 180°C, 350°F

 

Ingredients:

Lean Welsh racks of lamb

90ml (6tbsp) dark rum

30 ml (2tbsp) brown sugar 

1 lime, rind and juice 

30ml (2tbsp) fresh mint

30ml (2tbsp) fresh basil 

 

Bruise the herbs to release the flavours. Add the rum, sugar and lime 

Place in a shallow dish; add the lamb crowns, cover and the leaves in the fridge for about an hour (basting occasionally with marinade). 

Place into a foil lined roasting tray and crunch the foil around the mini joints, pour over the juice. Roast in pre-heated oven for calculated cooking time