Fillet, shoulder and belly of Welsh Lamb with kale, Roscoff onion and lamb jus by Alan Williams

This fabulous recipe from Alyn Williams shows off Welsh Lamb in three cuts - loin, shoulder and belly. The meat is paired with a silky-smooth onion purée, roasted onion, kale compote and an inventive seaweed butter crust. Make sure you leave enough time to prepare both the belly and shoulder elements in advance. Find the recipe here: