Welsh Lamb Cawl

Instructions

1. Cut the lamb into generous chunks. Season with salt and pepper. Heat a large heavy pot over medium-high heat with a splash of oil. Brown the lamb in batches for 3–4 minutes. Remove and set aside.
2. In the same pot, add the sliced leeks (use the dark green tops too — they give great flavour) and cook for 4 minutes until softened.
3. Return the lamb to the pot. Pour in the stock and add thyme and bay leaves. Bring to a boil, then skim off any foam.
4. Reduce heat to low, cover and simmer for 1 hour.
5. Add the swede and carrots (cut into 3 cm pieces). Continue simmering for 20 minutes.
6. Add the potato chunks and cook for a further 20 minutes until everything is very tender. Remove bay leaves and thyme.
7. Traditionally, the broth is served first as a starter, then the meat and vegetables as the main course. Alternatively, ladle everything together into deep bowls and scatter generously with chopped fresh parsley. Serve with crusty bread or Welsh bara brith.

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