Lamb Joint

Which joint? Leg? Shoulder? In all honesty, I can't remember in my haste to get this seriously gorgeous piece of meat cooked.

My joint was Welsh. No need to go crating meat around the globe when we have perfectly good, naturally outdoor reared and grass-fed sheep roaming all over the hills in our neighbouring country.

I made this an ode to Welsh lamb by accompanying it with their national symbol: the leek, which is the same word in Welsh as daffodil (or Peter's Leek); cennin, hence both the daffodil and the leek are symbols of Wales.

History lesson over! This has to be the easiest meal to make ...

Take an ovenproof dish - I used Pyrex.

Chop some leek, celery and carrot and lay in the dish with the meat resting on top.

Add a bay leaf, some peppercorns and a good helping of sea salt.

Top up with boiling water and place in an oven set to something like 125-150C for several hours. The heat is unimportant, as is the timing - lower heat, more time; higher heat, less time. Work according to your time scale.

After a few hours, the meat will be ready to eat.

Prepare some veggies - whatever it is that you fancy. I wanted something starchy, so went with some peeled white potatoes, boiled in the liquor and mashed with loads of pastured Guernsey butter and some fresh mint.

Make up a gravy from the remaining liquor by whisking in some butter and reducing, or thickening up with arrowroot.

Serve out with some of the poaching vegetables, a few slices of meat and whatever veggies you prepared fresh at the end. Smother with gravy.

Dig in ...