Cawl

Serves: 4

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• 500 gram(s) Welsh Lamb neck fillet
• 1 tablespoon(s) sunflower oil
• 500 gram(s) potatoes, cut into large chunks
• 500 gram(s) leeks, washed and sliced thickly
• 400 gram(s) parsnips, cut into large chunks
• 500 gram(s) carrots, cut into large chunks
• 1.5 liter(s) lamb stock
• 1 large handful of curly parsley, chopped
• Freshly milled sea salt and black pepper

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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