Spiced shoulder of Welsh mountain mutton with leeks and swede mash

Method

1. Preheat the oven to 170ºC/gas 3. Rub the mutton well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt.

2. Wrap the whole joint in cabbage leaves, cover in foil (traditionally the meat would have been thickly covered in mutton fat) and place in a roasting tin.

3. Roast very slowly in the oven, allowing 20 minutes per 450g of meat. Baste well at least twice during cooking and when basted add the cider to the fat in the pan. Once cooked, allow the joint to rest for 15 minutes.

4. Meanwhile, prepare the vegetables. Boil the swede in a pan of salted water until tender; drain. Season with salt and freshly ground pepper and mash with the butter.

5. Meanwhile, boil the leeks in a pan of salted water until tender. Drain, season with salt and freshly ground pepper and add the butter.

6. Serve the mutton with the swede mash and the leeks.