See below for recipe
Discover Mamgu Cawl, a traditional Welsh dish made using tender Celtic Pride PGI Welsh Lamb Shoulder—a true taste of Wales.
Mamgu Cawl – Recipe
Adapted by culinary association of wales’ member danny
Ingredients
- 1.5-2kg Celtic Pride Welsh Lamb Shoulder
- 1x onion – roughly chopped
- 3x medium potatoes – peeled and diced
- 3x carrots – peeled and Sliced
- 1x small swede – peeled and diced
- 2x leeks – washed and sliced
- 1tbsp Chopped flat leaf parsley
- 2-3 ltrs Fresh chicken or lamb stock
- Salt and pepper to taste
Instructions
- Place the lamb and the onion in a large saucepan, cover with the stock and bring to the boil. Simmer for 2 -3 hours over a low heat. Skim off any fat that has risen to the surface.
- Prepare the carrots, leeks, swede and potatoes. Keeping the potatoes in water to stop them turning brown.
- Remove the meat from the stock, allow to cool slightly, remove the bone and shred the meat.
- Return to the stock then add the potatoes, carrots, swede, and simmer until cooked. Add more stock if required.
- Just before the root vegetables are cooked add the shredded leeks. And just before serving throw in the roughly chopped parsley, before seasoning with salt and freshly cracked black
pepper.
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