Cawl recipe #2
new season welsh lamb
Peel and dice all your veg and cook in the stock
Slice half your potatoes into thin slices and layer the bottom of a heat proof pan
Cover with a small amount of melted butter and season place a third of your blanched vev and stock in a layer over the potatoes.
Dice your lamb or cut into stakes and spread a third of this evenly over the veg.
Repeat untill you have 3 layers so on the top layer you are left with sliced potatoes .
Pour a little more butter over the top layer and bake in the oven for 3 hours on a low heat .
Serve with home made hot bread and butter
Submitted by Kristy Lawrence
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