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FUW NEWS / RECIPE s a family affai that must be protected


‘PGIWelsh Lamb is a family affair that must be protected’ was the FUWs’ key message during Love LambWeek (1 ‐7 September). Love LambWeek was set up in 2 0 1 5 by the late Rachel Lumley, a passionate Cumbrian sheep farmer who campaigned for lamb to get the attention it deserves. Speaking from his NorthWales farm, Union President Glyn Roberts


said: “OurWelsh lamb is a family affair from start to finish. From the Welsh family farms who produce it, to our consumers who enjoy coming together round the table to eat. But we must protect our family farms if we want to continue enjoying this wonderful sustainable, nutritious, food.” With trade negotiations and Brexit on‐going, as well as new


farming policy and schemes in the making that could have potentially negative consequences for the sector,Mr Roberts stressed that it was in all our interests to safeguard the family farms ofWales. “Our farmers do so much more than just produce sustainable,


quality food for us ‐ they take care of our environment, create value in the rural economy, keep our heritage and culture alive and so much more. All of this is under threat and we must work together to ensure that our family farms can continue to produce sustainable, nutritious food for us all to enjoy,” he added. The FUW,Mr Roberts said, will continue its mission to advance and protectWales’ family farms, both nationally and


individually to ensure there are thriving, sustainable family farms inWales. “This Union will do all it can to address the political issues that could threaten our farming sector but I ask our


consumers to stand by our side as well. By buyingWelsh lamb you know that it has been produced to standards which are second to none in the world, that it is traceable right back to the farm, and environmentally friendly. By eatingWelsh lamb, you are helping to sustain jobs, keep the economy going, safeguard our heritage, culture, and language.”


PGI Welsh Lamb noi Serves 2 | Prep 2 0 minutes | Cook 3 0 minutes


Ingredients 4 leanWelsh Lamb noisettes


HalenMôn Sea Salt and pepper


5 0g salted butter, at room temperature


Zest of half a lemon and half an orange


1 tbspWelsh Laverbread


2 5 0g cold mashed potato


2 tbsp rolled oats


1 tbsp each of oil and butter


Method


1 Preheat the oven to 2 0 0 °C/Gas mark 6 . 2 Mix the butter, laverbread and citrus zest in a small bowl and shape into a cylinder.Wrap in greaseproof paper and refrigerate until required.


3 Heat the oil in a heavy based, oven‐proof frying pan, season the meat on both sides with the salt and pepper and sear for 2 ‐3 minutes on both sides. Slice half the butter and pop on top of each noisette, then transfer to the oven and cook for a further 1 0 ‐1 2minutes depending on how pink you like your lamb. Remove from the oven and leave to rest in a warm place.


4 In the meantime mix the potato with the laverbread and oats, season with pepper and shape into 4 potato cakes of about 2 ‐3cm thickness. Leave them at room temperature. In another frying pan, heat the butter and oil and fry the potato cakes until they are golden and crispy on all sides.


5 To serve, slice the remaining butter and put a slice on each cooked noisette and plate with the potato cake along with any lamb juices.


Credit: g ov.wales/foodan ddrin kwales


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sette wi laver butter and potato cake


Noisette is a boneless, lean cut from the loin and is full of flavour.Welsh Laverbread complements the sweetness of the Welsh Lamb, as discovered by the historian and traveller George Borrow in the 1 9 th century.


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13


procurement practi


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THE FUWhas welcomed calls from theWelsh Conservatives’ ShadowMinister for Climate Change, Energy and Rural Affairs ‐ Janet Finch‐SaundersMS ‐ for a review into public sector procurement practices. Other political parties, such as Plaid Cymru also have a long‐


standing commitment to addressing the crisis in the food industry inWales, which they say starts with a local procurement policy and Welsh Labour AMJenny Rathbone, has also previously questioned the Government on what progress it has made in reshaping public procurement to enable more fresh food for schools, hospitals and nursing homes to be procured locally. FUWPresident Glyn Roberts said: “We have long called for


changes to be made to public sector procurement policies inWales and discussed the issue only a few weeks ago with a panel of experts in our food supply chain seminar. It is good to see that cross‐party support for this is growing. “We believe that our schools, hospitals, armed forces and all


other public services deserve access to the nutritious, quality food grown here inWales and farmers deserve recognition for what they produce. “When it comes to procurement policies it’s essential that price


doesn’t get placed above all other factors when it comes to sourcing that food.” Mr Roberts said food procurement policies must be introduced


which protect domestic food security, preserve the food supply chain and ensure the longer term viability of our food producers and their businesses. “We know that our farmers take great pride in producing


sustainable food for us all to enjoy but they need our support to keep doing that ‐ from a procurement point of view, a consumer point of view and a policy maker point of view. “During the covid‐1 9 pandemic our farmers filled a gap when


supermarket shelves were empty. Not only did they continue producing sustainable food, they made buying local easy. “We think one of the biggest lessons to take away from this is


that localism and the resilience of our local communities is key in moving forward and public procurement has a key role to play in that.”


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