Cawl

• Welsh lamb neck or shoulder (bone-in)↗1kg kg
• onion↗1

  coarsely chopped

• vegetable broth↗2 litres l
• Maris Piper potatoes↗500g g

  coarsely chopped

• carrots↗2-3

  coarsely chopped or sliced

• turnip↗750g g

  peeled and coarsely chopped

• leek↗2 large

  sliced

• parsley leaves↗handful of

  chopped

Step-by-step instructions

1. 1

   Place the lamb meat in a large pot together with the onion, vegetable broth and some seasonings. Bring to a boil over medium heat, then reduce to a gentle simmer and cook for 2 hours 30 minutes–3 hours. Turn off the heat, then remove the foam that has risen to the surface.

2. 2

   Remove the lamb meat from the pot and set aside until it cools enough to handle. Separate the meat from the bone and set aside. Add the potatoes, carrots and turnip to the pot with the broth, and return to the heat. Bring to a gentle boil and cook for 25–30 minutes, until the vegetables are tender. Add the leeks and the cooked meat, then cook for another 5 minutes, until the leeks are soft. Serve in bowls, sprinkling with parsley leaves.