The Welsh Lamb Cookbook features a selection of recipes celebrating one of Wales’ most iconic foods – lamb. With recipes and flavours tailored to lamb throughout the year, from delicate, spring lamb to a stronger, late summer salt marsh lamb.

Welsh lamb is celebrated as being one of the best in the world. Some of the breeds reared in Wales are among the oldest in world, celebrated for their resilience and good grazing. Wales also owes its rich herbage, such as wild and salty herbs and samphire on the coast, and the heather, berries and herbs of the mountains, to the delicious taste of lamb reared here.

These easy, versatile recipes can be made all year round, with fresh, delicate flavours for early spring, deliciously spiced lamb using ancient spices, and even a recipe for barbecued lamb leg.

• 10 recipes for flavoursome Welsh lamb
• Recipes include Welsh Lamb with Plums in Pastry, Slow Roast Lamb in Mustard Glaze, Skewers of Welsh Lamb and Lamb Guard of Honour with Rosemary and Port Sauce.
• Written by Gilli Davies, previous chair of the Guild of Food Writers
• Photographs by top food photographer Huw Jones