Here in Britain we have been eating mince pies since the 13th century. Back then, the mince pies were made with meat, and later, the more familiar, fruits, spices and suet. Food North Wales have recreated the traditional recipe and it is especially interesting. The mincemeat is made with finely minced Welsh lamb shoulder to which the more familiar dried fruits and spices are added. A long slow cooking over 5 hours produces a thick fruity mince meat. It is intriguing recipe which harks back to those roots and is perfect for those who don't have a particularly sweet tooth.