2½-3kg/6lb shoulder of Welsh lamb
½ bulb of garlic
100ml/5 fl oz of Welsh white wine
6 sprigs of rosemary - 3 whole, 3 finely chopped
2kg/4lb 6 oz of Maris Piper potatoes - peeled and thickly sliced (uncooked)
20g/1oz of parsley - finely chopped
200ml/7fl oz of chicken stock
olive oil
Carmarthenshire butter
Anglesey sea salt
black pepper

METHOD

Heat a roasting tin along with some olive oil. Rub the lamb with garlic and plenty of seasoning. Seal the meat in the tin until lightly browned. Add 100ml of white wine, along with 3 or 4 sprigs of rosemary. Cover the meat with foil and bake at a low heat, Gas Mark 1-2, for 6 hours. When the meat is cooked, it will come of the bone easily enough. Retain the juices in the roasting tin to make stock.
Rub garlic over a 2" deep ovenproof dish, and place a layer of potatoes in the dish until the base is covered. Season and sprinkle rosemary and parsley over the top. Place a layer of lamb over the potatoes to a thickness of around ½". Repeat this process.
Finally, place a double layer of potatoes on top and add more salt, pepper, rosemary and parsley. Pour the stock over the tart, letting it soak in. Cover the dish and bake in the oven at 180ºC/350ºF/Gas Mark 4 for around 1¼ hours. Leave to cool and refrigerate for at least 8 hours.
To serve, spread a mixture of oil and butter over the tart and warm it in a hot oven for 15 minutes until the potatoes have browned. Serve with steamed carrots and leeks, a bunch of fresh parsley and Welsh butter, or with vegetables or salad of your choice.

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