Recipes
Simple, honest cooking for the meat we raise here in Harlech. Slow roasts, stews and the family favourites we make with our own lamb, hogget, mutton and beef.
MuttonHearty Mutton Stew
A deep, savoury stew made for cold evenings. Long, gentle cooking softens mutton and gives the gravy a full, rounded flavour. Browning the meat in batches is worth the extra few minutes.
Prep 25 mins · Cook 2½–3 hours · Serves 6
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MuttonSlow-Cooked Mutton Shoulder
Low heat and patience turn mutton shoulder meltingly tender.
Prep 20 mins · Cook 6–8 hours, plus 1 hour resting · Serves 6–8
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LambHoney-Roast Lamb Chops
A sticky, savoury-sweet glaze is added late so the honey caramelises without burning.
Prep 15 mins · Cook 20–25 mins · Serves 4
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LambClassic Shepherd's Pie
Rich lamb filling under a crisp, buttery blanket of mash.
Prep 30 mins · Cook 1 hour 10 mins · Serves 6
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HoggetHogget, Apricot & Chickpea Tagine
Hogget's deeper flavour stands up beautifully to warm spices and fruit.
Prep 25 mins · Cook 2½–3 hours · Serves 6
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HoggetRosemary Roast Leg of Hogget
A full-flavoured Sunday roast with crisp edges and generous gravy.
Prep 25 mins · Cook About 2 hours, plus resting · Serves 6–8
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BeefClassic Beef Bourguignon
A slow red-wine braise with bacon, mushrooms and little onions.
Prep 40 mins, plus optional marinating · Cook 3 hours · Serves 6
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BeefSlow-Cooked Beef Brisket with Ale Gravy
Tender brisket with a rich, slightly sweet golden-ale gravy.
Prep 30 mins · Cook 7–8 hours · Serves 6
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