Hybu Cig Cymru — Meat Promotion Wales

Authority

Industry technical body

Territories

GB-WLS

Primacy

primary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

The Welsh red-meat levy body, which is a genuinely separate organisation from AHDB rather than a regional office of it — the levy for Wales is collected and spent by HCC. It gives a lamb leg steak on a barbecue '4-6 minutes each side, depending on the thickness' and then, unusually for a recipe, an explicit rest: 'place them in a tin, cover with foil, and set aside to rest for 10 minutes.' That is the second independent publisher for a lamb PORTION rest, and unlike the poultry search it agrees with the first.

Culinary practice

• Explicitly not safety: A levy body is not a food-safety authority.

• “Cook the steaks for about 4-6 minutes each side, depending on the thickness of the steak.”

  Hybu Cig Cymru gives lamb leg steaks on a barbecue about 4 to 6 minutes each side, depending on the thickness of the steak, cooked directly on the grilling shelf over hot coals.

  Thickness:

  Named as the variable and not quantified, so the window is the publisher's own hedge rather than a figure for a stated steak.

  Doneness:

  Not stated. The recipe finishes by slicing and serving with the resting juices.

  Method:

  Direct, over barbecue coals, fat side down first.

• “After the steaks have cooked, place them in a tin, cover with foil, and set aside to rest for 10 minutes.”

  Hybu Cig Cymru instructs resting barbecued lamb leg steaks for 10 minutes in a tin covered with foil after cooking, and serving them sliced with the resting juices poured over.

  A lamb leg steak — a portion cut, cooked directly over barbecue coals.

  Covered with foil. The source does not say loosely, where MLA is explicit that tightness matters.

  Implied rather than stated: the method ends by finishing the dish 'with a drizzle of the resting juices', which is a juice claim.

  Where it applies:

  Wales.