Welsh Cawl

Put 1 kg bone-in lamb into a large pot, pour in 1.8 L cold water, bring to the boil and carefully skim off the foam. Add the onion, reduce the heat to a minimum and simmer, partially covered, for 2 hours, until the meat is tender.

Remove the lamb, let it cool for 15–20 minutes, then take the meat off the bones and cut it into large chunks. Strain the stock, return the meat to the pot and chill the cawl in the fridge for 8–12 hours.

The next day, skim off the fat that has set on the surface. Bring the stock to a gentle simmer, add the carrots and swede, and cook for 20 minutes. Season with salt and pepper to taste.

Add the potatoes and cook for a further 20–25 minutes, until tender but not falling apart.

Add the sliced leeks and cook for 8–10 minutes: they should soften but still hold their shape and fresh flavour.

Remove the pot from the heat, stir in the chopped parsley and let the cawl stand, covered, for 5 minutes.

Serve hot, spooning lamb, vegetables and plenty of broth into each bowl.