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Michael Sheen's traditional Welsh cawl
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Total Time:
2 hours
"Traditional Welsh dish inspired by grandma's cooking. Prep veggies meticulously for optimal enjoyment. Enhance flavors by making ahead."
Ingredients:
  • 1 onion
  • 1 kg lamb neck bone in, cut into 5cm chunks (ask your butcher)
  • 1 kg swede
  • 2 carrots
  • 2 parsnips
  • 500g Maris Piper potatoes
  • 3 large leeks
  • mature Caerphilly cheese to serve
Instructions:
  • Begin by adding 2 litres of water and 2 teaspoons of sea salt into a large pan, then bring it to a boil on high heat. Add the whole onion and lamb, skimming off any scum. Simmer on medium heat for 10 to 15 minutes until the lamb is cooked. Remove the lamb and set it aside to cool. While it cools, peel the swede, chop it into 1cm chunks, and add it to the pan. Peel the carrots and parsnips, slice them 1cm thick, and add to the pan. Peel the potatoes, cut them into 4cm chunks, and add them back to the pan with the lamb meat. Simmer for 15 to 20 minutes until almost tender. Wash and slice the leeks into 1cm pieces. Add the leeks to the pan and simmer for 10 minutes until tender. Season to taste and enjoy immediately or chill overnight for enhanced flavor. To serve, gently reheat the cawl, season, and ladle into bowls. Serve with black pepper, mature Caerphilly cheese, bread, and butter.

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