Braised and Roasted Gower Salt Marsh Lamb, serves four

This is what you need

One loin of Gower salt marsh lamb One belly of Gower salt marsh lamb (one carrot, one onion, one celery, one bay leaf, sprig of thyme, one clove garlic, one leek, 100ml red wine), One French-trimmed rack of Gower salt marsh lamb Eight medium carrots (peeled and finely chopped) 80g butter, salt and pepper 100ml red wine, The cooking liquor from the lamb belly, 100g shallots (peeled and sliced) 100g carrots (peeled and chopped) 50g peeled button onions (cooked) 12 baby carrots (cooked) Four baby turnips (cooked) 12 new potatoes (peeled) 200g baby spinach (washed and lightly sautéed)

This is what you do

1. For the lamb belly, preheat your oven to 120C. Seal the lamb belly in a pan (large enough to accommodate both the lamb and the vegetables). Remove the lamb and reserve to one side. In the same pan, sweat down the vegetables, add the red wine then reduce. Return the lamb to the pan, cover with water and bring this to the boil. Place into the oven for 3-4 hours or until the lamb belly is cooked tender. Allow to cool in the stock. 2. Once cool, remove the lamb belly from the stock, pull off any excess fat or bones and roll the lamb belly in some cling film, reserving the cooking liquor for the sauce. Refrigerate for two to three hours or until set. Pass the cooking liquor and reserve the lamb belly stock. 3. For the sauce, sweat the shallots and carrots in a pan, add the red wine and reduce to almost nothing. Add the lamb belly stock and bring this to the boil. Skim off any fat and simmer this to a sauce consistency, skimming all the time. Season to taste, pass and reserve to one side. 4. For the carrot purée, melt the butter in a pan, add the carrots and cover until cooked. Once cooked, blend until smooth and season to taste. Set aside. 5. Preheat your oven to 200°C. Season the lamb rack and loin, and in a hot pan seal both. Cook in the oven for nine minutes before leaving to rest for four minutes. 6. Slice the lamb belly into four pieces and seal in a hot pan on both sides. Heat in the oven for three to four minutes whilst the rack and loin are resting. Next, cut the lamb rack and loin into four pieces each. 7. To serve, place the spinach in the middle of the plate, placing one piece of belly, one piece of rack and one piece of loin on each plate on top of the spinach. Add one spoon of carrot purée, as well as the vegetables and potatoes to each plate. Pour over some sauce and serve immediately.

The recipe is contained in the Relish Wales book, featuring 28 of the best chefs in Wales and published by Relish Publications.