← Nouns Cooking · British & Irish

Ingredients

• 1 kg lamb neck on the bone (or shoulder), cut into large pieces
• 2 l cold water
• 1 Onion, chopped
• 500 g Swede (rutabaga), peeled and cut into chunks
• 2 Carrot, cut into chunks
• 2 Parsnip, cut into chunks
• 500 g Potato, peeled and cut into chunks
• 2 large leeks, sliced and washed, white and green parts kept separate
• 1 handful Parsley, chopped
• Salt
• Black pepper
• 150 g Caerphilly cheese and crusty bread, to serve (optional)

Method

1. Put the lamb in a large pot with the cold water and a good pinch of salt. Bring slowly to the boil, skimming off the grey foam that rises.
2. Turn the heat down and simmer gently, partly covered, for 1 hour until the meat is starting to come away from the bone.
3. Add the onion, swede, carrots and parsnips and simmer for 20 min. Add the potatoes and the white parts of the leeks and simmer for 25 min more until all the vegetables are tender.
4. Lift out the lamb, pull the meat from the bones in chunks and return it to the pot. Skim off any surplus fat from the surface.
5. Stir in the green leek tops and simmer for 5 min until just tender. Season well, scatter with parsley and serve in bowls, with cheese and bread on the side.

Tips

• Many Welsh cooks make it a day ahead and chill it overnight: the flavour deepens and the set fat lifts off easily.
• The Caerphilly is optional; leave it out for a dairy-free meal, and serve gluten-free bread to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Visit Wales BBC Good Food