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Welsh Lamb Caul


Neck of lamb chopped into chunks
Onions, leeks, carrots, leeks, potatoes and leeks!
One hard conference pear, whole
Salt and pepper to taste

Caul is a rich meat soup/stew meal-in-one enjoyed by Welshmen - so the inclusion of leeks; the Welsh national emblem, is not surprising!

No weights or measures, but meat should be about 1/3 and veg 2/3 of the total volume of solids.

Fry and brown the lamb in a large, heavy stew pot. Remove excess fat and add water to cover the meat. Bring to the boil and simmer for 2 hours or until the meat is tender. Add all the veg and the pear, top up the water to almost cover the veg. Return to the boil and simmer for 30 mins.

Serve in bowls with crusty white bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.