Ria's Welsh Cawl
- 1.8kg (4 lb) lamb neck or chops (I use a mix of both)
- salt and black pepper to taste
- 4 white potatoes, cut into large chunks
- 2 carrots, cut into large chunks
- 1 parsnip, cut into large chunks
- 1/2 swede, cut into large chunks
- 2 leeks, sliced (green and white parts)
- 1-2 vegetable stock cubes, depending on taste
Prep:30min › Cook:2hr › Ready in:2hr30min
- Put all the lamb in to a large stock pot. Cover with water, add salt and pepper, and simmer over a medium heat for 45 minutes or more, until cooked and tender. (At this point I like to take the meat out, cut it into smaller pieces, and skim off some of the fat from the surface of the water. I then put the meat back in before moving on.)
- Add all root vegetables, which should cut into chunks of similar size to ensure similar cooking times. Leave to simmer for another 45 minutes.
- Add the sliced leeks and vegetable stock cubes, season again if desired, and leave to boil for twenty minutes.
- Serve at this time, or leave to cool and reheat the next day. Best served with crusty bread.
Something else. Every welsh cook has their own cawl, but this is my preference. I believe it is absolutely essential to make this a day ahead, and eat it the next day, when it is thicker and all the flavours have matured. But if you like a brothy soup, it's very nice on the day it's made also. Add, swap and change ingredients as you see fit. - 18 Nov 2009
Really loved this cawl. I made it to the letter and used lamb neck. I tried it the next day and agree with riallews - it does taste better! Nice for freezing, too. - 28 Feb 2011
I made it with some nice lamb chops from the butcher, went down a treat. Definitely recommend cooking it the day before you plan to eat it. - 14 Oct 2011