Ysgwydd Oen Mewn Dull Gwledig (Rustic Lamb Shoulder Roast)

Ysgwydd Oen Mewn Dull Gwledig (Rustic Lamb Shoulder Roast) is a classic Cymric (Welsh) for a traditional dish of braised lamb with potatoes and onions in a white wine base that makes an excellent centrepiece for a St David's day meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rustic Lamb Shoulder Roast (Ysgwydd Oen Mewn Dull Gwledig).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

6

Rating:

Tags : Lamb RecipesVegetable RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Addasiad yw'r risèt hon o datws popty traddodiadol sydd ychydig yn fwy deiniadol i'r llygaid ac sydd i'w weini fel canolbwynt pryd Dewi Sant. Yn y bôn, 'pot roast' yw hwn, ond gyda gwin a physgod anchofi i gryfhau'r blas yn lle'r stoc oen mwy arferol

Cynhwysion:

1 ysgwydd gyfa o gig oen
2 sprigyn o deim
100g o fenyn ddi halen
4 llwy de o olew olewydd
4 nionyn, pob un wedi ei dorri'n chwe darn
15 clof o arlleg
2 ddeiled bay
6 ffiled anchofi (y rhai mewn olew)
6 o datws blawdlyd (fel King Edward, Maris Piper) wedi ei plicio a'u chwarteru
halen a phupur du, at ddaint

Dull:

Cynheswch casserol fawr (neu dun rhostio) ar ben y popty. Ychwanegwch y menyn a'r olew olewydd a phan mae'r gymysgedd yn ewynnu ychwanegwch halen a phupur du i'r cig, cyn ei ffrio yn y saim. Daliwch i ffrio nes ei fod wedi ei frownio drosto (tua 8 munud). Tynnwch y cig o'r badell a'i roi i'r neilltu. Ychwanegwch y nionod, garlleg, teim a dail bay i'r saim yn y badell gan ei goginio'n araf, gan ysgwyd o dro i dro, am tua 8 munud, neu nes fod y nionod wedi brownio. Nawr ychwanegwch y ffiledi anchofi a'r gwin gwyn yna dewch a'r gymysgedd i ferwi. Dychwelwch y cig oen i'r badell cyn ei orchuddio gyda darn o bapur gloyw ac eistedd y caead am ei bed (os yn defnyddio tun rhostio seliwch gyda ffoil). Trosglwyddwch i bopty wedi ei gyn-gynhesu i 140°C a rhostiwch yn araf am 3 dair awr. Wedi hyn, ychwanegwch y tatws. Grochuddiwch unwaith eto, dychwelwch i'r popty a phobwch am 2 awr yn fwy. Nawr tynwch y caead, cynyddwch y gwres i 190°C a choginiwch am 20 munud yn fwy i grasu croen y cig oen. Tynnwch y cog oen o'r popty a gadwch o'r neilltu am 20 munud i orffwys (gorchuddiwch gyda ffoil) tra rydych yn dal i bobi'r tatws. Gweinwch yr oen wedi ei dafellu ynghyd a'r stoc o'r badell, y tatws, cennin hufennog, a brocoli neu ddail gwyrdd y Gwanwyn.

English Translation

This is an adaptation of the traditional Welsh 'tatws popty' (lamb and potatoes in the oven) that is intended as a centrepiece roast for St David's day celebrations.

In essence it's a pot roast, but cooked with wine and anchovies to intensify the flavour rather than the more traditional lamb stock. Though intended as a St David's day dinner dish, this would also work very well as an Easter lamb dish.

Ingredients:

1 whole shoulder of lamb
2 sprigs of thyme
100g (1/2 cup) unsalted butter
60ml (4 tbsp) olive oil
4 onions, each sliced into 6 wedges
15 garlic cloves, peeled
2 bayleaves
6 anchovy fillets (the type in oil)
450ml (1 4/5 cups) white wine
6 floury potatoes (eg King Edward, Maris Piper), peeled and quartered
salt and freshly-ground black pepper, to taste

Method:

Heat a large casserole (or roasting tin) on the hob. Add the butter and olive oil and when foaming season the lamb liberally, add to the pan and fry over medium until browned all over (about 8 minutes). Remove the meat and set aside.

Add the onions, garlic, thyme and bayleaves to the pan and cook gently, shaking occasionally, for about 8 minutes or until the onions have browned. Now stir in the anchovy fillets and the white wine then bring the mixture to a boil. Return the lamb to the casserole, cover with a sheet of foil and sit the lid on top (if using a roasting tin seal securely with foil).

Transfer to an oven pre-heated to 140°C (275°F, Gas Mark 1) and cook gently for 3 hours. At this point, remove the pot from the oven and add the potatoes. Cover once more, return to the oven and cook for 2 hours more. At this point, remove the lid, increase the heat to 190°C (375°F, Gas Mark 5) and cook for 20 minutes more to crisp the lamb skin.

Remove the lamb from the oven and set aside for 20 minutes to rest (cover with foil) as you continue cooking the potatoes in the oven.

Serve the lamb sliced, accompanied by the pan juices, the potatoes, creamed leeks and broccoli or spring greens.

Find more St David's Day Recipes Here and more Easter Recipes Here.