Gareth Ward runs Ynyshir Restaurant and Rooms in Powys, named Best Restaurant in Wales at the National Restaurant Awards 2018 – so it’s fair to say, he knows his way around cooking Welsh lamb.

In this recipe, the lamb is served in two parts: Rib then loin. For the lamb rib portion, you’ll need a water bath. But if you haven’t got the kit, skip the rib and head straight for the lamb loin portion of the recipe, using the glaze from part one.

Ingredients:
(Serves 4)