Lamb and Potato Torte (Wales)

Welsh lamb is one of the most famous products to come out of Wales. The delicious meat is world-renowned. Using Welsh Lamb in this innovative Lamb and Potato Torte recipe makes a great supper dish. The shoulder is one of the cheaper cuts which when cooked this way is tender and delicious. The lamb does need to braise in a very low oven for 8 hours before making the torte. Don't be put off by this, you can leave the lamb in the low oven during the day or overnight This can also be done in an Aga, perfect.

4 lbs Welsh lamb shoulder, bone-in (2 kg)
2 carrots, peeled
2 ribs celery, roughly chopped
2 cloves garlic, skins on, lightly crushed
1 sprig rosemary
Halen Mons salt
black pepper, freshly ground

Torte:
3 lbs Maris Piper potatoes, peeled (1½ kg) 

Preheat the oven to 250°F (120°C, Gas Mark 1/2).

Place the Welsh Lamb, carrots, celery, garlic and herbs in a deep roasting tray. Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours to braise. After the eight hours, remove from the oven and leave it to cool.

Once cooled, take all the meat from the bone reserving both the stock vegetables and the cooking liquor. Strain the liquor and reduce by two thirds to create a concentrated stock.

To Assemble the Torte:
Cut the potatoes into 2mm thick slices, take a 25x5 cm baking dish and smear the inside with the crushed garlic.

Lay the potato slices, making sure that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and season with both the salt and pepper.

Place half of the Welsh Lamb meat, and stock veg over the potato to form a solid layer about 2/3" (1.5 cm) thick.  Repeat the layers to fill the dish finishing off with a double layer of potato. Season again with sea salt and pepper.

Pour the reduced stock over the torte, allow this to soak in completely. Once soaked in, cover the dish with a lid or foil and cook in the oven at 325°F (160°C, Gas Mark 3) for about 1¼ hours.

Remove the lid or foil and cook until the top is light golden brown.

Serve the lamb and potato torte straight to the table with your choice of seasonal vegetables or salad.

Makes 4-6 servings.