St David's Day is fast approaching, and to mark it ITV's This Morning welcomed Welsh chef Bryn Williams on the show.
You may have heard of Bryn before, as the celebrity chef from North Wales has an award-winning restaurant in Porth Eirias, as well as famous eateries in London.
On Wednesday's episode, Bryn showed Holly Willoughby and Phillip Schofield how to make a roast lamb feast.
The easy-to-follow dish allows four or five hours cooking time but doesn't need much prep.
For the purposes of the show, Holly and Phil prepared Boulangere potatoes by layering slices of potatoes and pre-fried onions, while Bryn placed a small shoulder of lamb in a heavy-based frying pan.
He then covered the potatoes in lamb stock, before putting a cooling rack over them and placing the lamb on top ready for the oven.
While Holly and Phil couldn't get over how little preparations were needed, it was the seasoning that caused a stir.
Revealing an already cooked shoulder of lamb, Bryn then poured a tin of treacle over it, about six tablespoonss of the stuff, before adding a mix of chopped fresh herbs, garlic, salt, lemon zest and oil to the meat.
Taking to Twitter, ITV viewers were surprised by the unusual topping.
"I’m not convinced treacle on lamb #ThisMorning," wrote one fan.
Another added: "Mmmmmmm, treacle on top. I love my Sunday lamb to taste like pudding #ThisMorning."
Holly had also never tried the technique, asking Bryn: "Oooh, what are you doing now?"
Responding Bryn said: "This is what takes it to a little bit of a different level."
Adding: "This helps everything to stick on the lamb itself. It's like a fresh mint sauce."
The presenters were won over by the dish, labelling it "fantastic" and "amazing" with Phil even struggling to finish the segment while he ate it.
Talking about the treacle, Holly said: "That's definitely elevated your lamb Sunday roast somewhat, hasn't it."
This Morning has shared the entire recipe and method on their website so you can follow Bryn's dish ahead of St David's Day, here.
