Mamgu Cawl

• 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

Method

• 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.