Tatws â Chig yn y Popty
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Original RecipeCynhwysion:
1.2kg brest oen heb esgyrn wedi rholio Rhoddwch yr oen mewn tun rhostio a'i roi mwn popty wedi ei gyn-gynhesu i 180°C a'i bobi am 15 munud. Tynnwch y cig o'r tun a tywalltwch rhan helaethaf y saim allan. Rhoddwch hanner y tatws ar waelod y tun yna cymysgwch y blawd a'r halen a phupur. Rhowch ar ben y tatws cyn gorchuddio gyda haenen o nionod. Rhoddwch weddill y tatws am ben y nionod cyn rhoi'r cig oen am ben y cyfan. Tywalltwch ddigon o ddŵr i ddod i ben y tatws, gorchuddiwcy y cyfan mewn ffoil cyn dychwel y tun i'r popty a phobi am tua 100 munud (tynnwch y ffoil am chwarter awr olaf y coginio). Sleisiwch y cig a gweinwch gyda'r tatws a stwns moron. 
English TranslationThis is very much a traditional North Walian dish. My grandmother used to cook many variants and this is just one of them. Ingredients:
1.2kg boned breast of lamb, rolled Method:Add the lamb to a roasting tin and roast in an oven pre-heated to 180°C for 15 minutes. Remove from the oven, set the meat aside and pour off all but a little of the fat. Arrange half the potatoes in a layer on the bottom of the dish. Season the flour and scatter over the potatoes. Arrange the onions on top then finish with a layer of potatoes. Sit the lamb on top then add just enough water to come up to the level of the potatoes. Cover with foil and return to the oven. Bake for about 100 minutes (remove the foil for the last 15 minutes of cooking to brown the top of the dish). Slice the meat and serve with the potatoes and Carrot and Swede Mash |
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