Traditional Welsh Lamb Cawl Recipe

Ingredients:

• 900g Welsh diced lamb shoulder or neck
• 2 large potatoes (peeled and chopped)
• 2 large carrots (peeled and sliced)
• 1 parsnip (peeled and chopped)
• 1 swede (peeled and diced)
• 1 leek (washed and sliced)
• 1 onion (peeled and chopped)
• 1 small cabbage (sliced)
• 1.5 litres lamb stock
• Salt and pepper to taste
• Fresh parsley to garnish
• To serve: Bread, butter and a hunk of strong cheese

Instructions:

1. Cook the lamb:
   Place the cubed lamb in a large pot and cover with lamb stock. Bring to a boil, then reduce the heat and simmer gently for 1.5 to 2 hours until tender.

2. Add vegetables:
   Once the lamb is tender, add the potatoes, carrots, parsnip, swede, and onion to the pot. Season with salt and pepper. Let it simmer for another 30-40 minutes until the vegetables are soft.

3. Add final vegetables:
   Stir in the leeks and cabbage, and simmer for an additional 15 minutes until they soften. Adjust seasoning if needed.

4. Serve:
   Garnish with fresh parsley and enjoy with crusty bread. Cawl often tastes even better the next day, allowing the flavors to deepen. Perfect for cozy family meals!