Cawl Recipe - the National Dish of Wales

March the first is St David’s Day and it is celebrated all over Wales. I therefore thought that it would be an ideal time to show you how to cook one of Wales favourite dishes Cawl.

Cawl is Welsh for broth or soup originally was made with bacon or kid but these days it is generally made with neck or breast of lamb. This makes a wonderful delicious soup-stew which is ideal for slow cooking in a Thermal Cooker.

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Printable Cawl Recipe: www.TheThermalcook.com

Ingredients:

500g lamb neck I am using it off the bone but on the bone is also perfect.
salt and freshly ground pepper.
4 sprigs each of mint, rosemary, thyme tied together.
400g small potatoes, cut in half if large
4 carrots about 250g, cubed.
1 onion, cut into large chunks.
1 small swede about 400g , diced
2 leeks, sliced (green and white parts).
2 lamb or vegetable stock pots or stock cubes.



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Mr D's Kitchen is an educational site showing how to cook in a thermal cooker. There are over 40 recipes available and more being added on a regular basis.

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