Restaurant 1861

Fine food worth the extra mile!

Traditional Welsh cawl with lamb

2lbs 3oz of neck of lamb, diced 
3 pints 10 ½ fl oz of lamb stock
8 oz of peeled and chopped potatoes
8 oz of chopped onions 
8 oz of trimmed and sliced leeks
8 oz of peeled and chopped carrots 
8 oz of peeled and chopped swede 
Place the lamb in a large pan and pour over the stock. Bring this to the boil. Reduce the heat and simmer for an hour.
Add the vegetables and cook for another hour. Remove from the heat, cover the pan, and set it aside to cool. Place it in the fridge overnight.
When you are ready to serve it, put the cawl back on the stove and return to the boil. Cook for 15 minutes, or until completely heated through.
Spoon it into serving bowls. Serve with crusty bread and Welsh cheese on a separate plate.