Welsh lamb and vegetable cawl
A lamb broth with swede, carrots, potatoes, leek and leafy cabbage.
Active time30 min
Cooking1 h 30 min
Total1 h 45 minResting : 5 min
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Ingredients
- 2 celery stalks
- 1 fennel bulb
- 2 carrots
- 200 g fresh kale
- 1 onion
- 1 parsnip
- 1 leek
- 2 potatoes
- 1 kg bone-in lamb neck
- 2500 ml water
- 1 pinch of ground black pepper
- 1 pinch of salt
- 750 g swede
Preparation
Put the water and salt in a large pot. Add the lamb, bring to a simmer and cook gently for 45 min, skimming off any foam.
1 kg bone-in lamb neck2500 ml water1 pinch of salt- large pot
- slotted spoon
While the lamb cooks, peel the swede, carrots, potatoes, parsnip and onion. Trim and wash the leek, fennel and celery. Dice all the vegetables finely. Add to the pot after the lamb has poached. Partly cover and cook for another 30 min until the meat and vegetables are tender.
2 celery stalks1 fennel bulb2 carrots1 onion1 parsnip1 leek2 potatoes750 g swede- knife
- board
- large pot
- lid
Lift out the lamb and cool until comfortable to handle. Discard the bones and return the shredded meat to the pot. Wash and shred the cabbage, add it and cook for 5 min until tender. Add pepper and serve hot.
200 g fresh kale1 pinch of ground black pepper- knife
- large pot
- slotted spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration