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 veg 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
Do you have a recipe to add? We welcome additions to our collection of traditional British dishes. Contact us here.