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Cawl

Credit: The Hairy Bikers Cawl

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Cawl
Ingredients

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  • 1kg lamb neck, preferably Welsh; on the bone & cut into chunks
  • 2l lamb stock
  • 225g potato(es), peeled & diced
  • 225g onion(s), peeled & diced
  • 225g leek(s), sliced 1cm thick
  • 225g carrot(s), peeled & sliced
  • 225g swede, peeled & diced
Method

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This dish is best made the day before

1. Put the lamb into a large pan and pour over the stock.

2. Bring to the boil and turn down to simmer for a good hour.

3. Then add all the vegetables and continue to cook for a further hour.

4. Leave to cool.

5. The following day reheat and bring back to the boil for 15 minutes or until heated through.

6. Serve with crusty bread and a good Welsh cheese

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Wine matching

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