Traditional Welsh Recipes
"There is no better traditional food than Welsh food ..."

Traditional Welsh Recipes

Tatws a Chig yn y Popty (Meat and Potatoes in the Oven).

This dish comes from North Wales and is particularly found in Anglesey. Traditionally, it is served with carrots or carrots and swedes mashed together.

2 - 2.5 lb breast of lamb, boned and rolled

1½- 2lb potatoes, peeled, thickly sliced and weighed after preparation

½ oz. flour

Salt and black pepper

½ lb onions, peeled, thickly sliced and weighed after preparation

½ - ¾ pt water or lamb stock

Set oven to 375°F or Mark 5. Place the lamb in a roasting tin and cook for 10-15 mins. Remove the lamb and pour off any fat, leaving just a thin layer on the base of the tin. Cover the base of the tin with half the potatoes. Mix the flour and seasoning together and sprinkle over. Cover with the onions, top with the remainder of the potatoes and season well. Pour over the stock - it should come to just below the top layer of potatoes. Place the lamb on top, cover with a piece of kitchen foil and cook for 1½ - 1¾ hours, removing the foil for the last 10-15 mins of cooking. Serve the lamb sliced, with the potatoes and onions and accompanied by carrots or mashed carrots and swede.

Serves 4 - 6

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