Traditional Welsh Gower Salt Marsh Lamb with Wild Samphire

Season a leg or shoulder of Gower Salt Marsh lamb with sea salt, cracked pepper, garlic, and fresh rosemary.

Roast at 180°C (350°F) until cooked to your liking (medium-pink is best for this meat).

Let the lamb rest for 20 minutes.

Briefly steam or sauté wild samphire in butter for 2-3 minutes until bright green and tender (do not add salt).

Serve the carved lamb with the salty samphire and roasted potatoes.