INGREDIENTS

INSTRUCTIONS

1    saddle of Welsh lamb          1 oz flour
1    pinch of rosemary             2 oz dripping
1    pinch of thyme              1/4 pt cider
1    pinch of parsley              2 pt water
1    pinch of nutmeg                    salt and pepper
LLWYNAU CIG DAFAD RHOST Wash and rub the joint with salt and pepper, the
herbs and nutmeg. Coat with dripping and cover the top with flour. Place in
a roasti~g tin and cook in a hot oven aliowing 20-25 minutes per Ib. and 20
minutes over.  Begin at 425/F. to 450/ F, Mark 7 or 8, and reduce to 400/F.
or Mark 6 after 30 minutes. Baste during cooking and 15 minutes. before the
end, baste and add moreflour. Remove excess liquid fat, add the cider and
water and continue cooking for 15 minutes.
Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.

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