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Welsh cawl
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Satisfying Welsh soup with lamb, root veggies, and cabbage greens.
Ingredients:
  • 1 kg lamb neck fillet bone in
  • 750 g swede
  • 2 carrots
  • 2 potatoes
  • 1 parsnip
  • 1 onion
  • 1 leek
  • 1 bulb of fennel
  • 2 sticks of celery
  • 200 g leafy cabbage such as cavolo nero, kale
Instructions:
  • In your largest pan, combine 2.5 litres of water, a pinch of sea salt, and 1kg of lamb neck fillet (bone in). Bring to a simmer over medium heat for 45 minutes, skimming any scum from the surface. Peel and dice 750g swede, 2 carrots, 2 potatoes, 1 parsnip, 1 onion, 1 leek, 1 fennel bulb, and 2 celery sticks. Add all vegetables to the pan with the lamb, partially cover with a lid, and cook for an additional 30 minutes until tender. Remove the lamb, shred the meat, and return it to the pan. Stir in 200g shredded cabbage for the last 5 minutes of cooking. Season to taste and serve the cawl with celery leaves sprinkled on top. Enjoy immediately or let it sit overnight for enhanced flavors.

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