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Cig Oen Cymreig Gyda Saws Mafon (Welsh Lamb with Raspberry Sauce)

Cig Oen Cymreig Gyda Saws Mafon (Welsh Lamb with Raspberry Sauce) is a classic Cymric (Welsh) for a traditional dish of a boned leg of lamb stuffed with a ham, onion and herb stuffing that's roasted on a bed of vegetables with red wine and where the pan juices are mixed with raspberries to make a sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb with Raspberry Sauce (Cig Oen Cymreig Gyda Saws Mafon).

prep time

20 minutes

cook time

155 minutes

Total Time:

175 minutes

Serves:

6–8

Rating:

Tags : Sauce Recipes Herb Recipes Pork Recipes Lamb Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

coes cig oen heb asgwrn (tua 1.5kg) wedi ei agor allan
350g o ham wedi ei fygu
1 nionyn, wedi torri'n fân
1 llwy fwrdd o bersli, wedi ei dorri'n fân
1 llwy fwrdd o gennin syfi wedi ei dorri'n fân
1 llwy fwrdd o fintys wedi ei dorri'n fân
1 clof o arlleg wei ei falu
halen a phupur du, at flas
4 o foron, wedi eu crafu a'u tafellu
4 coes seleri, wedi eu tafellu
4 llwy fwrdd o olew
450ml o wîn coch
125g o fafon aeddfed

Dull:

Cufunwch yr ham, nionyn, persli, cennin syfi a'r mintys i wneud y stwffin. Ychwanegwch halen a phupur du at flas a defnyddiwch y gymysgedd i stwffio'r coes oen. Rholiwch y goes yn dyn yna clymwch gyda llinyn, Cynheswh yr olew mewn padell, ychwanegwch y moron a'r seleri a ffriwch am 5 munud. Tynnwch y llysiau o'r badell gyda llwy tyllog, cyn eu trosglwyddo i waelod tun rhostio. Ychwanegwch y cig oen i'r olew sydd yn weddill yn y badell a ffriwch nes eu fod wedi brownio'n dda drosodd. Tynnwch o'r badell a gosodwch ar ben y llysiau yn y tun rhostio. Cynheswch y gwîn menw padell a phan mae'n mudferwi tywalltwch dros y cig oen yn y tun rhostio. Gorchuddiwch y tun gyda chaead neu bapur gloyw cyn ei drosglwyddo i bopty wedi ei gyn-gynhesu i 200°C a rhostiwch am ddwy awr, neu nes ei fod y cig wedi coginio drywodd. Pan yn barod, tynnwch y cig o'r tun rhostio a gosodwch o'r neilltu, wedi ei orchuddio a phapur gloyw, i orffwys am 15 munud. Tywalltwch yr hylif o'r badell rhostio i sosban fechan cyn ychwanegu'r mafon. Dewch a'r cyfan i ferwi yna gosdyngwch y gwres i fudferwi a choginiwch am tua 15 munud, neu nes fod y mafon wedi eu coginio ac yn feddal. Gwasgwch y gymysgedd saws drwy ridyll mân gan ddefnyddio cefn llwy i wasgu'r cyfan drywodd. Ychwanegwch halen a phupur du at flas. Tynnwch y llinyn o'r cig cyn tafellu'r oen. Gweinwch gyda'r saws mafon.

English Translation

Ingredients:

1 boned leg of lamb (about 1.5kg), butterflied
350g smoked ham, finely chopped
1 onion, finely chopped
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tbsp mint, finely chopped
1 garlic clove, crushed
salt and freshly-ground black pepper, to taste
4 carrots, scraped and sliced
4 celery sticks, sliced
4 tbsp olive oil
450ml red wine
125g ripe raspberries

Method:

Combine the ham, onion, parsley, chives and mint to form a stuffing. Season with salt and black pepper and use to stuff the leg of lamb before rolling and securing with butcher's twine.

Heat the oil in a pan, add the carrots and celery and fry for 5 minutes. Remove the vegetables with a slotted spoon and turn into the base of a roasting dish.

Add the lamb to the oil remaining in the pan and fry until nicely-coloured on all sides. Take out of the pan and sit on top of the vegetables in the roasting tin.

Heat the wine in a pan and when simmering pour over the lamb in the roasting tin. Cover the roasting tin with a lid or foil then transfer to an oven pre-heated to 200°C and roast for 2 hours, or until completely cooked through.

When done, remove the meat from the roasting tin and set aside, covered with foil to rest for 15 minutes.

Pour the pan juices and vegetables into a small saucepan before adding the raspberries. Bring to a boil then reduce to a simmer and cook for about 15 minutes, or until the raspberries are cooked and tender.

Press the resultant sauce through a fine-meshed sieve using the back of a spoon then season to taste with salt and black pepper.

Remove the string from the meat and cut into slices. Accompany with the raspberry sauce.