Instructions: Set the oven at Gas 5 375F 190C

Roast the lamb for 1 1/4 to 1 1/2 hours basting frequently until cooked Leave to cool in tin with the juices.

Scrape off a little of the solidified fat and put it into a large pan.

Add the onions leeks and carrots and cook slowly in the fat until softened.

Add the lamb juices from the roasting tin the stock herbs and seasoning.

Bring to the boil and simmer until the vegetables are tender.

Make a paste with the flour and enough water to give a creamy consistency.

Remove the pan from the heat and stir in the flour paste whisking.

Return the pan to the heat and stir continuously until the sauce boils and thickens.

Taste and adjust the seasoning.

Remove and discard all the fat from the joint of lamb.

Cut the meat into large lean chunks.

Put into the pie dish and pour over the sauce.

Set the oven at Gas Mark 7 425 degrees F 220 degrees C.

Cover the dish with the pastry rolled out to fit.

Decorate with pastry trimmings and brush with beaten egg.

Bake for 30 to 35 minutes until golden and crisp.

Serve immediately.

Note: from the Blas ar Gymru restaurant in Cardiff.

Serves 6

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