Cawl
Ingredients
500g Welsh Lamb neck fillet
1 tablespoon sunflower oil
500g potatoes, cut into large chunks
500g leeks, washed and sliced thickly
400g parsnips, cut into large chunks
500g carrots, cut into large chunks
1.5 L lamb stock
Large handful of curly parsley, chopped
Freshly milled sea salt and black pepper
A hearty traditional stewy broth made with Welsh Lamb
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Method
1 Cut the neck fillet into large chunks, season and using the oil brown the meat in a hot frying pan. Transfer the browned meat to a large saucepan, pour in the stock and bring to a gentle simmer for 30 minutes, skimming off any impurities. Add the prepared vegetables and cook for another 20 minutes. Just before serving stir in the fresh parsley and check the seasoning.
2 Serve steaming hot in large bowls with chunks of crusty bread.
Mwynhewch! Enjoy!
Recipe courtesy of www.eatwelshlamb.com
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