Mutton Lobsgows – ‘Cawl Tyn Llwyfan’

Name: Mutton Lobsgows – ‘Cawl Tyn Llwyfan’
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 3 h 15 min
Yield: Serves: 4-6
Cuisine: British
Ingredients: 900 g lamb neck or 450-675 g mutton or braising steaks, cut into good chunks; 900 g lamb neck or 450-675 g mutton or braising steaks, cut into good chunks; 900 g lamb neck or 450-675 g mutton or braising steaks, cut into good chunks; Splash of olive oil; 1 onion, peeled and diced; 1.1 litres chicken stock for lamb or beef stock for mutton and beef (preferably homemade or jelly stock pots); 1.1 litres chicken stock for lamb or beef stock for mutton and beef (preferably homemade or jelly stock pots); 1.1 litres chicken stock for lamb or beef stock for mutton and beef (preferably homemade or jelly stock pots); 1.1 litres chicken stock for lamb or beef stock for mutton and beef (preferably homemade or jelly stock pots); 1.1 litres chicken stock for lamb or beef stock for mutton and beef (preferably homemade or jelly stock pots); Splash of Worcestershire sauce (optional); Salt and pepper; Salt and pepper; 4 medium potatoes, cubed; 6 long carrots, roughly chopped; ½ a turnip; 1 or 2 leeks, thinly sliced; 1 tsp dried yeast; 170 g wholemeal flour; ½ tsp sugar; 340 g white flour; 350 ml water; ½ tsp salt

Preparation info

Serves:
4-6

Difficulty
Medium
Ready in
3 hr 30

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This is a traditional dish in North Wales and a staple for farmers and the working class, known as ‘cawl’ further south. Usually made with braising steak, it’s just as tasty and more sustainable to use mutton. A wholesome dish that leaves only one pot to clean! – Rhian and Gareth Wyn Jones

Ingredients

Europe
United Kingdom
North Wales
Main course

Ingredients

Method