WELSH CAWL
W L
THE BUTCHERS CUT by Muffs of Bromborough
WELSH CAWL
Ingredients
• 1 onion
• 3 thick slices of neck of lamb
• 500g diced lamb neck fillet
• 500g swede
• 2 carrots
• 2 parsnips
• 500g Maris Piper potatoes
• 3 large leeks
• Mature welsh cheddar cheese
Method
1 . Pour 2 litres of water into a large pan with a good pinch of sea salt , then bring to the boil over a high heat . Peel and add the whole onion , along with the lamb .
2 . Bring back to the boil , skimming away any scum from the surface . Simmer on a medium heat for 50 minutes - 1hr 10 minutes , or until the lamb is cooked through and very tender . 3 . Using a slotted spoon , remove the lamb to a plate and leave until cool enough to handle . 4 . While it ’ s cooling , peel the swede , chop into 1cm chunks , and add to the pan to get a headstart , simmer for about 15 minutes . Peel the carrots and parsnips , slice 1cm thick , and drop them into the pan . Now peel the potatoes and cut into 4cm chunks .
5 . Strip all the lamb meat from the bone , and return the meat to the pan with the potatoes . Bring back to the boil , then simmer it all for 15 to 20 minutes , or until almost tender , while you wash the leeks and cut them into 1cm-thick slices .
6 . Simply stir the leeks into the pan , bring to the boil again , then simmer for 10 minutes with the lid on , or until tender .
7 . Taste and season to perfection . To serve add a generous heap of grated welsh cheddar cheese and cracked black pepper .
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