Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, traditional welsh lamb cawl. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Add more vegetable stock if required at this point. Hearty lamb & root veg soup. Dairy-free df; Gluten-free gf "A total Welsh classic, this traditional dish reminds Michael of his grandmother's homely cooking.

Traditional Welsh Lamb Cawl is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Traditional Welsh Lamb Cawl is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook traditional welsh lamb cawl using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Traditional Welsh Lamb Cawl:

1. Make ready 2 onions, sliced
2. Take 2 celery sticks, sliced
3. Make ready 2 carrots, peeled and sliced
4. Get 1 parsnip, peeled and sliced
5. Get 1 small swede, peeled and diced
6. Take 3 potatoes, peeled and diced
7. Take 2 leeks, thinly sliced, separate the white and green parts
8. Make ready 750 g lamb neck fillets, trimmed and cut into chunks
9. Prepare 2 oxo beed stock cubes
10. Prepare 1 Knorr beef stock pot
11. Take Fresh rosemary, thyme, and parsley

Welsh recipes for cawl vary from region to region, even season to season. During the dog days of winter, nothing warms the belly better than a warm and wonderful Welsh Cawl. Recipes vary from kitchen to kitchen in Wales, and are often passed down through families. Cawl is a traditional chunky Welsh soup (it translates literally as 'soup'), which has numerous regional and seasonal variations.

Instructions to make Traditional Welsh Lamb Cawl:

1. Heat a large pan and add a drizzle of oil, add the onions, celery, parsnip, and swede. Cook the vegetables, stirring all of the time until golden brown. (this adds to the flavor). Then remove the veggies and set aside.
2. If needed add a little more oil to the pan, then quickly brown the lamb chunks all over.
3. Add the cooked vegetables back into the pan, add the rosemary and thyme and season, pour over enough boiling water to cover the ingredients, add the oxo cubes and the stock pot. Bring to the boil. Then cover and cook gently, the liquid should hardly bubble for 1½ hours, the lamb should be getting very tender.
4. Add the potatoes and the white parts of the leeks and cook for a further 30 mins. Check the potatoes are tender and the seasoning and adjust if necessary.
5. Finally add the green parts of the leeks, cook for a few minutes more to soften, scatter over the chopped parsley and serve with wholemeal bread and Caerphilly cheese.
6. Top Tip: Cawl keeps very well in the fridge and also freezes well, and tastes better the following day.

It sometimes seems that almost every family has it's own recipe! Versions abound - made with lamb, with beef, or with ham. Some versions have parsnips added, some celery, some both. Put the lamb into a large pan and pour over the stock. Add the vegetables and cook for a further hour.

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