With the festive season fast approaching, it’s time to step into all things Christmas food. And whilst the Christmas Day roast is a firm highlight of the season, everyone knows that the best part is the leftovers!
Welsh Lamb has become an increasingly popular centre piece on Christmas tables and it’s easy to see why. Farmed in the pristine Welsh countryside, using natural processes that have been passed down through generations, Welsh Lamb offers a unique flavour of the utmost quality, making it a cracking choice to serve to family and loved ones.
Looking for delicious and imaginative ways to make sure your Christmas Welsh Lamb joint stretches a bit further? Why not cook up warming Welsh Lamb Pie, guaranteed to be a comforting crowd-pleaser. For those craving spice, a Welsh Lamb mango curry is the perfect choice – easy to prepare and perfect for feeding a crowd. Or if you fancy something fresh after your Christmas roast, tuck into some crispy Welsh Lamb pancakes, a mouth-watering twist to the Chinese takeaway classic.
So, get creative add some flair to your Christmas leftovers with these snow-stopping recipes from Eat Welsh Lamb and Welsh Beef.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Serves 4
Ingredients
- 300g leftovers of PGI Welsh Lamb
- 100g leftover carrots, diced
- 200g other leftover vegetables, (broccoli, swede, potatoes)
- 1 large onion, chopped
- 100g frozen peas
- 250ml instant gravy
- 1 tbsp red currant jelly
- Sprigs of rosemary, finely chopped
- 6 sheets filo pastry
- 25g butter, melted
- 1 tbsp oil
Method
- Preheat the oven to 200°C / 180°C fan / Gas 6.
- Heat the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, red currant jelly and rosemary.
- Transfer the ingredients into an over proof dish.
- Lightly brush the filo sheets with the melted butter and gently scrunch the pastry place over the ingredients.
- Brush the remaining butter over the top and place in oven for 20 minutes until golden brown
- Prep Time: 25 mins
- Cook Time: 2hrs
- Serves: 4
Ingredients
- 450g lean PGI Welsh Lamb shoulder, cut into large chunks
- 1 tbsp oil
- 2 garlic cloves, crushed
- 2 onions, peeled and cut into quarters
- 2 tbsp rogan josh or medium curry paste
- ½ butternut squash (about 350g), peeled and cut into chunks
- ½ aubergine cut into 2cm cubes
- ½ cauliflower cut into florets
- 300ml lamb stock
- 2 tbsp mango chutney
- 1 fresh mango, peeled and cut into chunks
- 1 tbsp fresh coriander, chopped
Method
- In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash.
- Pour in the lamb stock and mango chutney, and place in a preheated oven 160ºC / 140ºC fan / Gas 3 with lid on for 1½-2 hours or until meat is tender.
- Remove the lid, add the aubergine, cauliflower and the mango chunks to the curry 25 minutes before end of cooking and return to the oven uncovered.
- Serve the curry with boiled rice and garnish with coriander.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Serves: 4
Ingredients
- Leftover pulled PGI Welsh Lamb or shred leftover roast PGI Welsh Lamb
- Dash of oil
- ½ tsp Chinese five spice powder
- Pack of Chinese pancakes
- ½ jar of hoisin sauce
- ½ cucumber, cut into thin matchsticks
- Bunch of spring onions, cut into thin slices
Method
- To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up and ensure its piping hot.
- Warm the pancakes as instructed on packet.
- Spread a little hoisin sauce over each pancake, top with vegetables and hot lamb. Roll up into pancake rolls.