A perfect meal to be enjoyed hot or cold (serves 4). Organic slow-cooked lamb leg scented with aromatic herbs, pulled and served with peeled and seedless oven cooked peppers and creamy mashed potatoes with Sicilian extra virgin olive oil.

The first of two recipes from the brilliant Michele Carretta at Godo Restaurant, London


  1. 600g Rhug Estate Lamb Leg
  2. 1 glass of white wine
  3. 1 bunch of Sage
  4. 1 bunch of Rosemary
  5. 1 bunch of Thyme
  6. 1 bunch of Marjoram


  1. 1kg Maris Piper potatoes
  2. 50g extra virgin olive oil
  3. salt


  1. 4 red peppers
  2. 3 leaves of basil


First of all, we have to prepare and cook the meat. We start cleaning the piece of meat from any ribs and filaments, than we put it in an aluminium- lined baking tray, add the fresh herbs, the glass of wine and a glass of water as well. We than close the tray with the aluminium foil and put it in a preheated oven at 150 degrees for at least 6 hours.

A close up of Pulled Lamb with Red Peppers and Mashed Potatoes

When ready, start to pull the meat in a small pieces, and dress with its own juices. It’s very important to keep the meat juicy and wet. Wash the potatoes under running water and boil them until they are well cooked (30-40 min), peel them and then crush them with a potatoes masher.

Dress them with the extra virgin olive oil and salt. Preheat the oven at 220 degrees, place the peppers on a tray lined with oven paper and cook them for 40 minutes, turning them half way through cooking time. When cooked, remove the tray from the oven and cover with the cling film. By doing this, the condensation created helps the pepper skin to separate from the pulp.

Peel the peppers and remove all the seeds. Dress them with a julienne of basil.


We’ve been working hard to create a free recipe booklet for you to download. Create the perfect festive dinner for the whole family with our range of recipes for Christmas including recipes from staff, friends and chefs who work with Rhug estate. You can download the e-booklet below free of charge.

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CHRISTMAS RECIPE BOOK 2017Your FREE copypdf, 2.97 MB

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