RECIPE OF THE MONTH | March 2024
Cawl
Serves: 6 | Preparation: 20 – 25 minutes | Cook Time: 2 – 3 hours
Ingredients
600g Diced Lamb
Plain Flour (for dusting lamb)
Forage Rapeseed Oil
2 Baking Potatoes (washed & diced)
4 Large Carrots (peeled & diced)
2 Leeks (diced)
1/2 Celeriac (peeled & diced)
1/2 Swede (peeled & diced)
2 Parsnips (peeled and diced)
1 Large Onion (diced)
2 litres Vegetable Stock (using Kalo
vegetable cube)
To Serve
Chopped Parsley (to garnish)
Ty Melin House Sour Bread
Ty Tangwlyst Butter
Method
1. Coat the diced lamb in seasoned flour.
2. Heat Forage rapeseed oil in a saucepan before browning lamb in small batches.
3. Pour in 2 litres of vegetable stock.
4. Add your diced carrots, celeriac, swede, parsnips, onions and potatoes to the pan. Bring up to the boil before turning the heat down to a simmer for 2 hours.
5. Add your chopped leeks 5 minutes before the end of cooking. Season to taste.
6. Sprinkle over chopped parsley and serve with Ty Melin sourdough and Ty Tangwlyst butter.
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