If turkey isn’t for you this Christmas here are two great alternatives. Rib of Welsh beef or leg of Welsh lamb would certainly be crowd pleasers.
Rib of Welsh beef on the bone
45ml (3tbsp) brandy
To make compote you’ll need:
2.5ml (½tsp) cinnamon
2.5ml (½tsp) mixed spice
15ml (1tbsp) soft dark brown sugar
45ml (3tbsp) brandy
300ml (½pt) cranberry juice
30ml (2tbsp) cranberry sauce
25g (1oz) fresh or frozen cranberries, optional
Preheat the oven to Gas Mark 4-5, 180°C, 350°F. / Weigh the joint and calculate the cooking time. Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes. Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes. Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes.
Place the joint in foil lined roasting pan. / Pour over the brandy, a little olive oil and season.
Place the joint in the preheated oven and cook for the calculated cooking time, basting the joint occasionally.
Make the compote: Place all the ingredients into a small pan and simmer gently for about 10 minutes to reduce a little and then allow to cool. / When the meat is cooked remove from the oven and allow to rest. / Save the meat juices to make gravy or serve with compote or both! / Serve the carved Welsh Beef drenched with compote and vegetables of your choice.
1 whole carvery
(part-boned) leg of
1 ripe pear, peeled,
cored and quartered
2.5ml (½ tsp) cinnamon
5ml (1 tsp) brown sugar
150ml (¼ pt) sweet cider
2.5ml (½ tsp) mixed spice
Preheat the oven to gas mark 4-5, 180°C, 350°F. / Weigh the joint and calculate the cooking time using timings: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes. Well Done – 30 minutes per 450g/½kg (1lb) plus 30 minutes. / Mix pear with cinnamon and sugar. / Take the pear pieces and push into the space left by the removed leg bone – if you need to cut the strings to place pear into joint, just re-tie. / Place the joint in a roasting tin lined with foil. / Add the whole pears to the pan and pour over the cider and sprinkle with the mixed spice. Open roast for the calculated cooking time. / Remove the pears after about 40 minutes, when they are tender but still retain their shape. / Remove lamb from the oven and allow to stand for 10 mins before carving. / Pour the meat juices into a pan and boil to reduce – thicken if you wish. / Serve thick slices of lamb with pears and festive roasties and greens of your choice.