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1
Pre-heat your oven to gas mark 1/2/120C
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2
Firstly, braise the Welsh Lamb by placing the lamb, carrots, celery, garlic and herbs in a deep roasting tray.
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3
Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil.
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4
Place in the oven and leave for 8 hours.
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5
After eight hours, allow it to cool.
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6
Next, take all the meat from the bone, reserve the stock vegetables, then strain and reduce the cooking liquor by two thirds to create a concentrated stock.
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7
To assemble the torte cut the potatoes into 2mm thick slices, take a baking dish 25cm wide and 4 or 5cm deep and smear the inside with chopped garlic.
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8
Lay the potato slices, ensuring that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and then season.
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9
Place half of the Welsh Lamb and stock veg over the potato to form a solid layer about 1.5cm thick.
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10
Repeat the layering process, finishing off with a double layer of potato and season again.
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11
Pour the reserved stock over the torte and allow to soak in.
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12
Cover the dish with a lid or foil and cook at 160C for about 1 1/4 hours.
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13
Then remove the lid or foil and cook until the top is light golden brown.
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14
Serve straight to the table with your choice of vegetables or salad.
