Welsh Cawl
Wales's national dish: a clear, unshowy lamb-and-leek broth cooked slowly with root vegetables. Traditionally made a day ahead, skimmed of fat, and reheated — the flavour deepens overnight.
Ingredients
800 g lamb neck on the bone
2 litres cold water
2 carrots, thickly sliced
1 small swede, chopped
3 floury potatoes, chopped
3 leeks, sliced
1 bay leaf
1 handful flat-leaf parsley, chopped
100 g Caerphilly cheese, to serve
Method
- 1
Put the lamb into a large pot with the cold water and bay leaf. Bring slowly to a bare simmer, skimming any grey foam.
- 2
Simmer very gently for 90 minutes until the lamb is meltingly tender.
- 3
Lift the lamb out, shred the meat from the bones and return to the pot. Discard the bones.
- 4
Add the carrots, swede and potatoes and simmer for 20 minutes.
- 5
Add the leeks and cook for a further 10 minutes. Season, scatter with parsley, and serve with crumbled Caerphilly on top and bread on the side.
Cook's notes
Best made a day ahead. Cool, lift off any set fat, and reheat gently.