Cawl Cynhaeaf (Harvest Broth)

The following recipe was submitted by our customer Ken Williams of Washington, DC. who says this is his favorite way to use the neck slices in his lamb orders. The recipe is from his native Wales.


  • 1.5 lbs of lamb neck slices cut into pieces
  • 1/2 lb of peas
  • 1 lb of beans
  • 1 carrot
  • 1 medium onion
  • 1 small turnip
  • 1 small cauliflower
  • 5 sprigs of parsley
  • 2.5 pints of water
  • salt and pepper


Remove as much fat as possible from the meat (it helps to saut� the meat briefly on high heat). Place the meat in a large saucepan and cover with the water. Bring to a boil and skim off any fat from the surface of the liquid. Shell the peas and the beans. Peel and dice the carrot, onion, and turnip. Add the vegetables (except the cauliflower) to the meat. Season with salt and pepper. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot, decorated with the sprigs of parsley.

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