Bryn Williams served up a tasty roast Welsh lamb shoulder with potatoes, garlic, treacle and mint sauce for St David’s Day on This Morning.

The ingredients are: 1 small shoulder of lamb, about 1.5kg, salt and pepper, 50ml vegetable oil, 100g unsalted butter, 2 onions, peeled and sliced, sprig of rosemary, leaves chopped roughly, 5 large potatoes, peeled and sliced, 1 litre lamb stock and 1 garlic bulb.

For lamb topping: 20g mint (roughly chopped), 20g flat leaf parsley (roughly chopped), 1 garlic clove (finely chopped), 1 large lemon (zest the skin), Sea salt, 2tbs rapeseed oil and 6 tbsp treacle.

For the salad and dressing: 2 gem lettuce, 2 sprig of mint, 50ml white wine vinegar, 1 teaspoon mustard, 200ml rapeseed oil, Salt and pepper.