Bring Festive Warmth to Your Table With These Welsh Lamb Winter Recipes

As Christmas approaches and cold winter days set in, there’s no better time to gather loved ones around the table for hearty dishes brimming with comfort and seasonal flavour — especially when PGI Welsh Lamb takes centre stage.

Imagine deep, slow-developed flavours, tender cuts that fall apart at the touch of a fork, and dishes that fill your home with the unmistakable aroma of the festive season. From a beautifully roasted Welsh Lamb shoulder coated in preserved lemon and aromatic spices, to shanks simmered gently in a rich red wine sauce, and a classic moussaka topped with velvety béchamel, these recipes bring together warmth, indulgence and togetherness. Whether you’re hosting a holiday gathering or preparing a quiet family meal, Welsh Lamb adds depth, refinement and festive luxury to any dish.

Raised in the unspoilt landscapes of Wales through traditional, sustainable farming practices passed down over generations, Welsh Lamb is renowned for its exceptional quality and distinctive flavour — making it an ideal showpiece for winter celebrations.

These Welsh Lamb recipes from Eat Welsh Lamb and Welsh Beef promise to delight your senses and bring seasonal comfort to your table. Responsibly reared and naturally flavourful, they’re festive favourites you won’t want to miss this year.

Slow cooked Welsh Lamb shoulder with a preserved lemon and spiced crust

• Prep Time: 25 mins
• Cook time: 240 mins
• Serves: 4

Ingredients

• ½ shoulder of Welsh Lamb
• 2 tsp cumin seeds
• 5 cloves garlic
• 2 preserved lemons, chopped
• 1 tsp ground cinnamon
• Handful coriander, chopped
• ½ tsp dried mint
• Seasoning
• 2 tbsp oil
• 150ml vegetable stock

Yogurt and Tahini Dressing:

• 200g thick Greek yogurt
• 2 tbsp Tahini
• 2 cloves garlic, crushed
• 2 tsp lemon rind
• 2 tsp lemon juice
• ½ tsp Sumac powder

To Serve:

• Pomegranate seeds
• Flatbreads

Method

1. Preheat the oven to 130’C
2. Heat a small pan and add the cumin seed, heat carefully for a few minutes until they start to pop and colour slightly. Remove from heat, cool and place in a pestle and mortar and crush the seeds.
3. In a food processor place the cumin, lemon, garlic, cinnamon, mint, coriander, seasoning and the oil. Blitz to a paste.
4. Place the meat in a roasting tin.
5. Use a sharp knife to make slits in the surface of the meat.
6. Rub the herb paste all over the surface of the meat
7. Pour the stock around the base of the tin.
8. Cover tightly with foil making sure it’s not touching the surface of the Lamb.
9. Cook for approximately 2 ½ – 3 hours until the meat is tender.
10. Increase the oven temperature to 200’C
11. Remove the foil and cook for a further 20 minutes until the crust is crisp and browned. (You could place under the grill until crisp and browned)
12. Leave to rest for 30 minutes before pulling the meat off the bone.

For the Yogurt and Tahini Dressing

1. Mix the yogurt, tahini, garlic, lemon rind and juice together until smooth.
2. Add the sumac and just gently stir through.
3. Serve the Lamb with flatbreads, the dressing and top with pomegranate seeds.

Welsh Lamb shanks in red wine gravy

• Prep Time: 20 mins
• Cook time: 180 mins
• Serves: 2

Ingredients

• 2 Welsh Lamb shanks
• 2 tbsp oil
• Seasoning
• 1 Onion, sliced
• 3 cloves garlic, grated
• 1 carrot, finely diced
• 2 sticks celery, finely chopped
• 300 ml red wine
• 250 ml passata
• 250 ml chicken stock
• Sprigs of fresh thyme and rosemary
• 2 bay leaves
• 25g butter

To serve:

• Creamy mash potato
• Broccoli

Method

1. Pre heat the oven to 180’C or 160’C for a fan oven. (If using the slow cooker, preheat on low setting).
2. Heat the oil in a frying pan and add the shanks. Sear all over to achieve a nice colour on them.
3. Sprinkle with the seasoning.
4. Remove the shanks from the pan and add the onion, carrot, celery and garlic.
5. Fry for a few minutes until lightly coloured.
6. Add the wine, passata, stock and herbs and bring to the boil.
7. Place the shanks in a casserole dish or slow cooker and cover with the contents in the pan.
8. Cook for 2 ½ hours – 3 hours until the meat is tender or up to 8 hours in the slow cooker.
9. When tender, carefully remove the shanks from the liquid and keep warm.
10. Blend the sauce ingredients until nice and smooth, add the butter and stir through. The butter will help give a nice shine to the sauce.
11. Serve the shank on a bed of mashed potato, broccoli and pour over the rich sauce.

Welsh Lamb moussaka

• Prep Time: 35 mins
• Cook time: 135 mins
• Serves: 4

Ingredients

• 450g lean PGI Welsh Lamb mince
• 3 large aubergines, peeled and sliced 1cm thick
• 2 large potatoes, peeled and sliced 1cm thick
• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• ¼ tsp cinnamon
• 1 tsp oregano
• Salt and pepper
• Extra salt for salting the aubergines
• 1 tbsp flour for sprinkling the aubergines
• 2 bay leaves
• Small glass red wine
• Breadcrumbs for bottom of casserole dish (optional)

For the béchamel sauce:

• 100g unsalted butter
• 100g plain flour
• 900ml whole milk
• Pinch of salt and pepper
• ½ tsp ground nutmeg
• 100g grated Parmesan cheese
• 2 egg yolks

Method

1. Place the sliced aubergines on kitchen paper, sprinkle with salt, and leave for 30 minutes to draw out the moisture, then rinse in a colander and pat dry with kitchen paper, then sprinkle with a little flour.
2. Place a little oil in a frying pan and fry the aubergine slices in batches, for a few minutes each side, to colour and place on kitchen paper.
3. Place the potato slices in a pan of boiling water for 5 minutes, drain, and rinse with cold water to prevent further cooking.
4. Preheat the oven to 180˚C / 160˚C fan / Gas 4.
5. Make the mince mixture by frying the lamb mince until browned, add the onions and garlic and cook for a few minutes to allow the onions to soften.
6. Add the tomatoes, purée, cinnamon, oregano, seasoning, bay leaves and the wine.
7. Bring to the boil, and then simmer for approximately 30 minutes until it reaches a thick consistency.
8. Allow to cool slightly.
9. Make the béchamel sauce by melting the butter in a saucepan, then add the flour and whisk for 2 minutes.
10. Gradually whisk in the milk until the sauce is nice and smooth.
11. Bring to the boil, and then take off the heat and add the cheese, nutmeg and seasoning.
12. Whisk again until nice and smooth.
13. Allow the sauce to cool for approximately 15 minutes, then whisk in the egg yolks.
14. Grease a baking dish or roasting tin, and then add a thin layer of breadcrumbs to absorb the liquid from the vegetables.
15. Place the potato slices on the bottom, overlapping them slightly. Then place a layer of the aubergine slices on top, overlapping them.
16. Spoon over the meat mixture, then another layer of the aubergines.
17. To finish, pour over the béchamel sauce.
18. Place in the oven for approximately 1 hour. It is best to let it stand for 10-15 minutes before serving.