Cawl

The day before serving, put the lamb in a very large saucepan, cover with 1.7l cold water, season, bring to the boil and simmer gently for 1 hour. Remove from the heat, allow to cool and put in the fridge overnight.

The next day, skim off the fat from the surface, remove the bone from the pan and remove the meat from the bone. It should come away easily. Shred the meat with two forks, and then return to the pan. If you don’t have time to leave overnight, then skim the fat as the lamb is simmering, remove the meat from the bone and return to the pan as directed above.

Add the onion, celery, carrots, parsnip, swede, two thirds of the leeks and half the parsley. Cover and simmer for 1 hour.

Add the potatoes and cook for 10 minutes.

Add the remaining leek and cook for 10 minutes.

Serve

Add the remaining parsley, taste for seasoning and serve with soda bread and Caerphilly cheese.