A traditional Welsh broth that’s cheap, easy and very tasty!
- 900g neck of or middle neck of lamb
- 50g pearl barley
- 3-4 scraped and sliced carrots
- 2 sliced onions
- 1 peeled and chopped swede
- 3 Leeks chopped into chunks (adding the greener pieces towards the end of cooking as this adds colour and flavour)
- Small bundle thyme
- 1 bayleaf
- 900g potatoes cut into big chunks
- 1 tbsp chopped parsley
- 10 Black peppercorns
- Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
- Add the pearl barley, carrot, onions and swede. Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
- Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
- Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
- The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.