Cawl
Welsh Lamb and Root Vegetable Broth with Leeks
Cawl is a Welsh broth of lamb simmered with root vegetables and bones, with potatoes added part-way and leeks at the end.
The chef-proprietor of Tyddyn Llan dices a boned lamb shoulder, browns it, simmers it with vegetables and the bones in about 2.5 litres of water for about an hour, adding potatoes after 30 minutes and leeks at the end.
Ingredients
For the cawl
- 1 kg lamb shoulder, on the bone
- 2 onions
- 4 large carrots
- 1 swede
- 2 parsnips
- 2 leeks
- 1 small celeriac or 3 celery sticks
- 60 ml sunflower oil
- Sprigs of fresh thyme and parsley
- 2 large potatoes
- About 2.5 litres cold water
- Salt and pepper
Method
- Prepare the lamb Bone the lamb shoulder, keeping the bones, and cut the meat into small cubes, trimming excess fat and sinew.
- Prepare the vegetables Peel the root vegetables and dice to match the meat. Wash and chop the leeks and chop the onions.
- Brown Heat the oil in a large saucepan and brown the meat, then set aside. Fry the onions briefly without browning.
- Simmer Return the meat to the pan with all the vegetables except the leeks and the potatoes. Cover with the cold water and add the bones. Bring to the boil, skim, add the thyme and parsley and simmer for about an hour, adding the potatoes after 30 minutes.
- Finish Add the leeks, season and simmer until tender. The lamb must be cooked through. Take out the bones and herbs before serving.
Food safety
Lamb must be cooked through and piping hot. Skim and handle hot liquid carefully. Cool leftovers quickly and reheat until piping hot.
Cawl improves on the second day.