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Welsh Lamb Cawl |
| Braised lamb in a pot with hunks of bread |
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Serves |
4 |
Cooking Time |
Approx 3 hours |
Temperature |
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450g (1lb) Lamb scrag or best end neck
15ml (1 tbsp) flour – seasoned
15ml (1tbsp) oil
10 baby carrots, peeled
1 onion, cut into large wedges
2 leeks, cut into large wedges
6 small new potatoes, scrubbed
6 baby turnips, peeled or ¼ small Swede, peeled and cut into large cubes
50g (2oz) pearl barley
Sprigs fresh thyme
Seasoning
1.1 litres (2pts) stock
50g (2oz) frozen peas
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| Coat lamb in seasoned flour. Heat oil in a large pan (with lid) and cook lamb until browned. Add vegetables, pearl barley, thyme, seasoning and stock, cover with lid and cook for about 3 hours until the meat is tender and falling from the bone. Five to ten minutes before the end of cooking time add frozen peas to the pan. Simply serve this one pot broth piled into a bowl with crusty bread. |
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