Traditional Monmouth Roasted Lamb

Prick a shoulder or leg of Welsh lamb and stuff the small holes with garlic slivers and sprigs of fresh garden mint.

Roast at 170°C (340°F) for 2.5 to 3 hours, splashing the meat with red wine periodically to keep it moist.

The resulting juices are skimmed and mixed with finely chopped fresh mint and a teaspoon of sugar just before serving.

A rich, border-country favorite from Monmouthshire.