Cawl is a symbol of Wales and in celebration of St Davids Day, we are going to share our special recipe with you!
900g lamb (best end of neck Welsh lamb)
1 small swede, peeled and diced
1 medium parsnip, cleaned and diced
3 – 4 cleaned and sliced carrots
900g potatoes, peeled and cut into large chunks
2 leeks sliced
1 tablespoon butter, lard or bacon fat
2 tablespoons chopped parsley
50g flour or pearl barley
salt and pepper to taste
Place the meat in a large stockpot and cover with water. Simmer for 2 hours until tender and then leave to cool. Skim off the fat, remove the meat and dice it up into cubes. Strain the stock.
Melt the butter or fat in a pan and fry the onions, carrots, swede, leek and parsnip until just browned. Add the meat, potatoes, flour or barley and the stock, bring to the boil and simmer gently for 1 hour.
Add the parsley and seasoning and cook for another 15 minutes. Put on the lid and leave to cool. Reheat thoroughly the next day for a delicious taste of Wales.
It is best to start Cawl the day before to allow the flavours to blend and improve.