Cawl is a hearty broth which has been traditionally made in Wales for hundreds of years. This recipe is both tasty and healthy and ready to eat in an hour. Serves 4 500g Welsh Lamb neck fillet 1 tablespoon sunflower oil 500g potatoes, cut into large chunks 500g leeks, washed and sliced thickly 400g parsnips, cut into large chunks 500g carrots, cut into large chunks 1.5 l lamb stock Large handful of curly parsley, chopped Freshly milled sea salt and black pepper
Cut the neck fillet into large chunks, season and using the oil brown the meat in a hot frying pan. Transfer the browned meat to a large saucepan, pour in the stock and bring to a gentle simmer for 30 minutes, skimming off any impurities. Add the prepared vegetables and cook for another 20 minutes. Just before serving stir in the fresh parsley and check the seasoning. Serve steaming hot in large bowls with chunks of crusty bread. Recipe from www.eatwelshlamb.com