Cig Oen Cymreig â Mêl
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Original RecipeCynhwysion:
2kg coes cig oen Cynheswch 4 llwy fwrdd o'r halen a'i ledaenu am bed y cig. Lledaenwch halen a phupur du am ben y cig cyn ei drosglwyddo i dun rhostio. Rhoddwch y rohosmari am ben y cig, gorchuddiwch a ffoil cyn ei drosglwyddwch i bopty wedi ei cyn-gynhesu i 200°C. Rhostiwch am hanner awr cyn gostwng y gwres i 170°C a phobi am awr a hanner (nes fod sudd y cig yn rhedeg yn binc) neu yn hwy os am gig wedi ei bobi yn well.
English TranslationIngredients:
2kg leg of lamb Method:Warm 4 tbsp of the honey and brush this over the meat before seasoning liberally with salt and pepper. Transfer to a roasting dish and place the rosemary on top. Cover with foil and place in an oven pre-heated to 200°C. Roast for half an hour before lowering the temperature to 170°C. Continue cooking for a further 90 minutes (until the meat juices run pink), or longer if you desire the meat to be more well done. Remove the foil and roast for 20 minutes more so that the meat browns. Transfer the meat to a warmed serving plate to rest and cover with foil. Meanwhile, transfer the lamb fat to a pan and add 2 tbsp of flour. Mix to combine thoroughly then whisk-in the cider and the remaining honey. Bring almost to a boil and cook until thickened. Carve the meat and serve with roast potatoes, green vegetables and the gravy. |
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