Welsh Lamb Cawl

Instructions

1. Prepare the meat
   Place the lamb pieces in a large, heavy-bottomed pot. Cover with cold water or stock and bring to a boil. Reduce heat and simmer gently for about 1 hour, skimming off any foam that rises to the surface.
2. Add root vegetables
   Add the onions, carrots, parsnips, and swede to the pot. Add the bay leaves and thyme. Season with salt and pepper. Continue to simmer for another hour, or until the meat is tender and starting to fall off the bone.
3. Add remaining vegetables
   Add the potatoes and leeks to the pot. Continue to simmer for 30 minutes more, or until all vegetables are tender. The potatoes should be soft but still holding their shape.
4. Remove bones and herbs
   Remove the meat from the pot. Discard the bones and any fatty pieces. Cut or shred the meat into bite-sized pieces and return to the pot. Remove the bay leaves and thyme sprigs.
5. Season and serve
   Taste and adjust seasoning with salt and pepper. Ladle the cawl into deep bowls, ensuring each serving has a good mix of meat and vegetables. Garnish with freshly chopped parsley. Traditionally served with crusty bread and Welsh cheese.
6. Traditional serving method
   For a traditional Welsh experience, serve the broth first as a starter, followed by the meat and vegetables as the main course. Alternatively, serve everything together as a hearty one-pot meal.