Llechwedd Meats’ Blog

Here you will find tasty recipes using some of our finest prime beef, pork and lamb joints along with great methods for cooking the perfect steak! We will also regularly post handy hints so you can save money by buying larger joints and cutting them yourself. We also want to hear from you! You can leave reviews or even your recipes for that delicious meal you had for dinner last night!


Welsh lamb roast recipe

This is a classic recipe for roasting a leg of lamb with a Welsh twist.


  • 1 leg of Welsh lamb (around 2 kg)
  • 3-4 cloves of garlic, crushed
  • 3-4 sprigs of fresh rosemary
  • Salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 onion, peeled and quartered
  • 2 carrots, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • 500 ml of lamb stock
  • 2 leeks, trimmed and roughly chopped
  • 2 tbsp of Welsh honey
  • 2 tbsp of Welsh wholegrain mustard
  • 2 tbsp of Welsh cider vinegar


  1. Preheat the oven to 200°C (180°C fan)/gas mark 6.
  2. In a small bowl, mix the crushed garlic, rosemary, salt, pepper, and olive oil together.
  3. Place the leg of lamb in a large roasting tin, and rub the garlic and rosemary mixture all over the lamb.
  4. Add the leeks, onion, carrots, and celery to the tin, arranging them around the lamb.
  5. In a small bowl, mix together the Welsh honey, wholegrain mustard, and cider vinegar. Brush this mixture all over the lamb.
  6. Pour the lamb stock into the tin.
  7. Roast the lamb in the preheated oven for 20 minutes.
  8. Reduce the oven temperature to 180°C (160°C fan)/gas mark 4, and continue roasting for another hour, basting the lamb every 20 minutes with the juices from the tin.
  9. Check the internal temperature of the lamb using a meat thermometer; it should read 60°C for medium-rare or 65°C for medium.
  10. If the lamb is not cooked to your desired temperature, return it to the oven and continue roasting for a further 10-15 minutes.
  11. Once the lamb is cooked, remove it from the oven, cover it loosely with foil, and allow it to rest for at least 15 minutes before carving.
  12. Serve the roast lamb with the roasted vegetables and juices from the tin. Enjoy!

How to cook the perfect steak

    1. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
    2. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
    3. For more flavour, try one or a combination of the following…
    4. Halve a garlic clove and rub it over the steak every time you turn it
      • Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
      • Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
    5. Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
    6. Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top


Considered to be a prime steak, like fillet, but with more flavour. Best served medium-rare.


To make sure everything cooks evenly, it’s best finished in the oven. Great for sharing.

Bavette and flank steak

Cheap cut that’s best served no more than medium and is great for barbecuing.


Prized as the most tender cut, it’s also the most expensive. It has little fat, and is best served as rare as you like.

Rib-eye and tomahawk

There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.


This steak is cut from the shoulder blade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough.


Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare.

Rump steak

The least expensive of prime steaks, it will be tough if cooked anything beyond medium.