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Welsh lamb loin by Gareth Ward (Fjona Black/PA)
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Nutrition Facts
Welsh lamb
Amount Per Serving
Calories 503 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1407mg61%
Potassium 136mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Welsh lamb

There are two parts to this professional level dish
Cook Time1 d 5 mins
1 d
Course: Main Course
Cuisine: Welsh
Servings: 4
Calories: 503kcal
Author: Gareth Ward


  • Water bath 
  • 4 pans
  • Blender


  • 2 lamb bellies with the rib bones still attached ask your butcher for these
  • salt to season

For the glaze:

  • 100 ml soya sauce
  • 100 ml white wine vinegar
  • big sprig of fresh mint
  • 100 g brown sugar

For the loin:

  • 1 lamb loin with the fat still attached
  • 1 white skin onion peeled down to the nice centre piece
  • bunch of fresh mint
  • 500 ml Mint kombucha
  • salt
  • butter
  • 3 g agar jelly (available in large supermarkets)
  • Glaze from rib recipe (see instructions)


For the lamb rib:

  • Lightly season both sides of the lamb bellies.
  • Vacuum tightly in a bag and cook at 68°C in a water bath for 24 hours or until bones can be removed easily. Take out of bath and press in the fridge for 24 hours.
  • Portion the belly into individual ribs and trim to expose the bone on one side so it can be picked up and eaten.

For the glaze:

  • Reduce all the ingredients together slowly in a pan until thick.

To serve:

  • Cook the individual ribs in a pan on all sides until golden brown and crispy, and pop into a hot BBQ to finish.
  • Brush on the glaze until nice and sticky and finish with fresh chopped mint.

For the loin:

  • Score the fat on the lamb and season with salt. In a pan, cook slowly on the fat side for about five minutes on a medium heat. Flip onto the meat side and add a knob of butter and leave to rest until cooked to medium.
  • Put 250ml of mint kombucha into a pan. Add 3g of agar and bring to the boil. Leave to set in the fridge. Blend once set hard with the remaining mint kombucha and pass.
  • To finish the dish, take four slices of lamb and brush with the glaze from the ribs. Very thinly slice the onion (with a mandolin) over the top of the lamb. Spoon over the kombucha agar mixture and chop over some fresh mint.


Calories: 503kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1407mg | Potassium: 136mg | Fiber: 1g | Sugar: 26g | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg