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

Many of you know that I was actually born in Wales many moons ago.  Our journey to Australia was born from a dream my parents had for a better life for them and their family.  And like other family members before us they embarked on the epic long journey across the waters to start a new life long adventure.

While I have grown most of my life in Australia, I am very passionate with my cooking especially when cooking recipes from my heritage and my childhood.  Tatws A Chig yn y Popty, translated to Meat and Potatoes in the oven, is one of my naughty all time favourites. I say naughty as there really isn't a low calorie version of this recipe and nor should there be as it would really take away the tradition from this dish.

Unlike most roast meat dishes there is not a gravy as such to accompany this meal - more like a rich broth that has envelope all the flavours into a juice that tantalizes the mouth and comforts the belly.  As this roast is cooked low and slow the meat is very tender and practically falls away from the bone.  Traditionally this dish uses lamb shoulder or the lamb flaps (ribs) but I guess it would be just as nice with any cut of meat.

With the vegetables placed under the meat while cooking they too take on the flavour of the meat juices and are a combination of tender and crispy depending on their placement within the roasting dish.

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

Serves: 6 - 8
 

2kg shoulder lamb
1/4 cup oil

salt

freshly ground black pepper
2 cups water

1 kilogram potatoes, peeled and halved

1 kilogram carrots, peeled and cut in to large chunks

brown onions, peeled and quartered

 

Preheat oven to 150 degrees Celsius.

Season lamb with oil, salt and freshly ground black pepper ensuring that the lamb is completely covered. 

Place the lamb in a roasting tin and add the water.

Cover with foil and roast for 1 hour.

Remove from oven and place the meat on a plate. Add the potatoes, carrots and onions to the baking dish, mixing to ensure all are covered with remaining juices.  Place the lamb on top of vegetables, cover with foil and cook for a further 1½ - 2 hours, or until meat is tender.

Remove foil and cook for a further 30 minutes at 200 degress Celsius to crisp up the lamb and the top of the vegetables.

Serve the lamb sliced, with the potatoes, carrots and onions accompanied with steamed vegetables and crusty bread to mop up the juices.

(Click here for a printable version of this recipe)