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WELSH CAWL

This soup is as Welsh as dragons and has its roots in the mists of time. I am not sure why it is called cawl—I have found some reference to the caul being a sheep’s stomach and occasionally being used as one of the ingredients. However, cawl nowadays seems to mean soup in Welsh and there are as many varieties as there are mountains in Wales. It is reputed to taste even better if you gently sing in Welsh as the pot simmers.

TO SERVE SIX TO EIGHT

1kg/2¹/₄lb lamb shoulder bone in

1 large onion peeled and roughly chopped

7 peppercorns