Categories: Soups/stews, Lamb 
      Yield: 4 servings 
  
      2 lb Best end of neck Welsh lamb         2 ea Large leeks 
      1 ea Small swede (Turnip)                1 oz Parsley 
    1/2 lb Carrots                           1/2 oz Flour 
      1 lb Potatoes                            1 x  Salt and pepper 
  
  Put the meat into the saucepan, cover with cold water, add salt and pepper, 
  bring slowly to the boil and skin carefully.  (This can be done the night 
  before and the fat allowed to set on the surface.  This makes it easier to 
  skim off.) 
  Then add the carrots (cut in half), the swede (sliced) and the white of the 
  leeks, and simmer gently for 2 - 2 1/2 hours. 
  Add the potatoes (cut in four) and continue to simmer for another 30 
  minutes. 
  When the potatoes are almost cooked, thicken with flour and a little water. 
  Lastly, add the green of the leeks and parsley (chopped) and simmer for 
  further 10 minutes and serve in basins while hot. 
  Cawl was the dish most commonly served for dinner on the farm during the 
  winter months in th ecounties of South and West Wales. 
  The broth itself would be served in basins or bowls, with bread, and the 
  meat and vegetables served as a second course. 
  Croeso Cymreig