CONSIDERED the pride of the country’s agricultural industry, Welsh Lamb is blessed by clean air, fresh spring water, lush grass and fragrant heather. However a young farmer from Denbigh has given the protected food a twist, inspired by a rather different part of the world.

Cardi Jones, a food technology student at Cardiff Metropolitan University, won the Sainsbury’s Lamb Initiative Competition in 2018 for her recipe which marinated lamb shoulder in Moroccan spices.

Her dish presented a succulent cut served with yoghurt accompaniments including mint, garlic and lemon yoghurt, and beetroot and apple yoghurt, which impressed a judging panel from the UK food retailer giant.

Due to her success Ms Jones, who is a member of the Nantglyn Young Farmers Club, was invited by Sainsbury’s and its grass-fed cattle and lamb supplier, Dunbia to talk about her recipe and the future of Welsh Lamb.

Ms Jones said: “Most people are used to the traditional flavours associated with lamb like mint or rosemary. I wanted to enhance these familiar flavours but also give consumers an option of something a little different, equally as tasty and which shows off how versatile lamb can be.”

Her presentation included insights into consumer attitudes and discussed the ways that Welsh Lamb can be made more popular.

Ms Jones found that lamb was the third most popular meat, behind beef and chicken, due to its flavour, aroma and provenance. However the popularity of lamb was offset by consumers who felt it was fatty, had an aftertaste and was unappealing when cold.

Gavin Hodgson, head of livestock for Sainsbury’s, said: “Quality and provenance start at farm level so collaborating with young farmers is where we can make a big impact, and where ideas such as Cadi’s can evolve into products that our customers come to know and love.”

Following her success, Ms Jones has been offered a work placement with Sainsbury’s.