Welsh lamb shoulder with rosemary, lemon and laver | A taste of ‘Welsh Food by the Season’ by Nerys Howell

Laverbread takes its name from the Welsh bara lawr – bread or food from laver. Many cooks experiemented with laver in the nineteenth century serving it with roast Welsh mutton in a sauce flavoured with orange juice. This recipe is a contemporary version of that recipe. You can also use a boneless leg of lamb which will cook in 50 minutes at 180°C/Gas 4.

Serves 6


  • 4 tbsps of olive oil
  • 4 garlic cloves
  • 2 tbsps of fresh rosemary sprigs
  • A handful of fresh mint leaves
  • 1 lemon
  • 2 tbsps of laverbread
  • Halen Môn Pure sea salt and black pepper
  • 1 boned and rolled shoulder of Welsh lamb, approx. 1.6kg
  • 1 tbsp of honey


  1. Put the oil, peeled garlic, herbs, lemon rind and juice in a small processor and blitz until combined. Mix in the laverbread and season with sea salt and pepper.
  2. Make small but deep incisions all over the lamb and push the mixture into the slits and smear all over the surface of the lamb. Put in a roasting tin, cover and leave in the fridge for 3 hours or overnight.
  3. Remove the roasting tin from the fridge and leave the joint for half an hour until it reaches room temperature.
  4. Preheat the oven to 190°C/Gas mark 5. Put the lamb in the oven to roast for 20 minutes. Then turn down the oven temperature to 160°C/Gas mark 2 and cook for 2.5 – 3 hours, basting occasionally with the juices.
  5. Remove the joint from the roasting tin and place on a warm serving plate while you finish the jus.
  6. Skim off any fat from the juices and bring to a simmer, whisk in the honey, season and serve with the lamb.

Recipe taken from Welsh Food by Season by Nerys Howell, available now (£14.99, Y Lolfa).


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