The traditional Welsh broth, a slow-simmered lamb and vegetable pot, eaten over several days with the broth first, then meat and vegetables, dating to medieval times.
Ingredients
- 500g lamb neck or breast
- 300g potatoes
- 2 leeks
- 2 carrots
- 1 swede (rutabaga)
- 1 parsnip
- 1 onion
- bunch parsley
- thyme
- 2 bay leaves
- salt
- pepper
Instructions
1
The Broth
Cover lamb with water in large pot. Bring to boil, skim thoroughly.
2
Simmering
Add onion, thyme, bay. Simmer 2 hours until meat tender.
3
Vegetables
Add swede and carrots (chunky), cook 20 minutes. Add potatoes, cook 15 minutes. Add leeks (sliced), cook 10 minutes.
4
Seasoning
Remove meat, season broth well with salt and pepper.
5
Service
Traditionally served in two courses: first the strained broth with bread, then the meat and vegetables as main course. Sprinkle with parsley.