Step 1

Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour.

Step 2

Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight.

Step 3

When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through.

Step 4

Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese.