Lunch · 120 min · british

Welsh Cawl

A British lunch built around lamb neck and potatoes — on the table in 120 minutes. It is weeknight cooking that still hits your targets — 30 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Lamb neck
• 4 Potatoes
• 3 Carrots
• 1 Rutabaga
• 3 Leeks
• 0.5 Cabbage
• 8 cups Water
• 0.5 cup Fresh parsley

Steps

1. Simmer the lamb in salted water for 60 minutes, skimming, until the broth is rich and the meat is tender.
2. Add the diced potatoes, carrots, and rutabaga and simmer 25 minutes.
3. Stir in the sliced leeks and shredded cabbage for the final 15 minutes — the leeks should be silky, the cabbage just tender.
4. Lift out the lamb, shred the meat, and return it. Season boldly with salt and pepper.
5. Traditionally served in two courses: the broth first, then the meat and vegetables — but one deep bowl with crusty bread is the modern weeknight way. Better on day two, like all great stews.

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