toodle.

Cawl

A traditional Welsh lamb and vegetable stew simmered slowly and rested overnight for maximum flavour development.

DinnerLambSlow CookedStewTraditionalWelsh

Estimated Nutrition

Per Serving Total
Calories 760.7 kcals 3042.8 kcals
Carbohydrates 29.7 grams 118.6 grams
Fat 51.1 grams 204.2 grams
Protein 45.6 grams 182.4 grams
Cook Time
135 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
2
l
Lamb Stock
Meat
1
kg
Neck Of Lamb
on the bone, preferably Welsh, cut into serving pieces
Vegetables
225
g
Potatoes
peeled and chopped
225
g
Onions
peeled and chopped
225
g
Leeks
trimmed and sliced into 1cm slices
225
g
Carrots
peeled and chopped
225
g
Swede
peeled and chopped

Steps

  • Place the lamb into a large pan and pour over the stock.
  • Bring the liquid to a boil and then simmer for one hour.
  • Add the chopped vegetables and cook for another hour.
  • Remove from heat and allow the mixture to cool overnight.
  • Return the mixture to a boil and heat through for 15 minutes before serving.
  • Divide the stew into bowls and serve with bread and cheese.