Cawl Recipe
- 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
- 2 litres/3 pints 10½fl oz lamb stock
- 225g/8oz potatoes, peeled and chopped
- 225g/8oz onions, peeled and chopped
- 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
- 225g/8oz carrots, peeled and chopped
- 225g/8oz swede, peeled and chopped
- Place the lamb into a large pan and pour over the stock. Bring the liquid to the boil, then reduce the heat until it is simmering and continue to simmer for one hour.
- Add the chopped vegetables and continue to cook for a further hour. Remove from the heat, cover and set aside to cool overnight.
- When you are ready to serve the stew, return the mixture to the boil and continue to boil for 15 minutes, or until completely heated through.
- To serve, divide the cawl equally among four to six serving plates. Serve with crusty bread and Welsh cheese.
