Cawl originates from pre-mediaeval times when the main cooking utensil was a large cauldron. This hearty broth is really more of a stew and is a satisfying meal on it's own or served with the traditional warm crusty bread.
2lb. Lamb cutlets
1/2 lb. Onions
1/2 lb. Carrots
1/2 lb. Swede
2 lb. Potatoes
salt and pepper
Separate as much fat as possible from the cutlets.
Boil the meat gently in water for one and a quarter hours.