Welsh Lamb Cawl
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Ingredients
- 500 g lamb neck fillets, sliced
- 400 g potatoes
- 250 g swede
- 2 carrots
- 2 leeks, sliced
- 1 onion
- 1000 ml lamb stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 463 kcal
- Protein
- 28.5 g
- Carbohydrate
- 27.5 g
- of which sugars
- 9.9 g
- Fat
- 25.1 g
- of which saturates
- 11.6 g
- Fibre
- 6.8 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb neck fillets into a large pot with the lamb stock and bring to a gentle simmer, skimming off any scum.
- 2
Peel and chop the potatoes, swede and carrots into chunks and add to the pot along with the chopped onion and dried thyme.
- 3
Cover and simmer gently for 40 minutes.
- 4
Add the sliced leeks and simmer for a further 15 minutes until the lamb is tender and the vegetables are soft.
- 5
Season well.
- 6
Ladle into deep bowls and serve with crusty bread, saving a few slices of leek to scatter over the top as is traditional.
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