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 ...
