I was brought up in wales and on a saturday i used to visit an old lady who lived nearby,she always had cawl on the go she used to put really fatty bacon from carmarthen market in it I never forgot that food one of my childhood memories
Such a small world we live in. Just thought I'd look up how to make cawl in my slow cooker and this was the first one that popped up. I was brought up just down the road from the Cottage in Ammanford and my picture is in the book 'Betws Mas O'r Byd' as I played rugby and lived in Betws at the time, when they were doing the final research for the book. I'll try this recipe this week and good luck with your channel.
I use lamb neck fillet in my cawl but other than that everything is the same as your recipe except I don't use bacon. The neck fillet needs to be cooked low and slow to get the meat tender. The recipe is in my head and it always it is a must make for 1st March. My wife (who is from Ammanford) likes to drop small chunks of medium mature cheddar in hers when it's served. Crusty bread is also a must.
@@Shaman_Ray that's a good way to do it! If you were to roast the lamb before boiling it, it would give a deeper flavour and if using a boned joint like a shank or leg it will help release the marrow into the stock which is 👌
@@Inquisitor_Vex yeah I've heard of it being done with ham before. I went to Ceredigion years ago (don't remember why) and went to a cafe, I was surprised when I saw Cawl on the menu with ham
@@mrwelshmuninteresting, my first thought was maybe a regional thing but my parents are from by you in Carmarthen there. It must just be an optional variant depending on what you have available. I couldn’t say which I prefer, ham or lamb. I think lamb probably has a richer flavour but nothing compares to the way Mum makes it.
Thank you for watching, I hope you enjoy.
I was brought up in wales and on a saturday i used to visit an old lady who lived nearby,she always had cawl on the go she used to put really fatty bacon from carmarthen market in it
I never forgot that food one of my childhood memories
@@elainehazel4854 I bet that was delicious! Give the recipe a go, you'll probably enjoy it
👨🍳🍲🎶🐓😂
Brilliant😋💙
Such a small world we live in. Just thought I'd look up how to make cawl in my slow cooker and this was the first one that popped up. I was brought up just down the road from the Cottage in Ammanford and my picture is in the book 'Betws Mas O'r Byd' as I played rugby and lived in Betws at the time, when they were doing the final research for the book. I'll try this recipe this week and good luck with your channel.
@@jeffreythomas7499 ah wow, it really is a small world! Thank you I hope you enjoy
I use lamb neck fillet in my cawl but other than that everything is the same as your recipe except I don't use bacon. The neck fillet needs to be cooked low and slow to get the meat tender. The recipe is in my head and it always it is a must make for 1st March. My wife (who is from Ammanford) likes to drop small chunks of medium mature cheddar in hers when it's served. Crusty bread is also a must.
@@markjlewis sounds delicious! Try it with the bacon :)
My mother would boil the lamb, leave the stock cool overnight and make the Cawl the next day!
@@Shaman_Ray that's a good way to do it! If you were to roast the lamb before boiling it, it would give a deeper flavour and if using a boned joint like a shank or leg it will help release the marrow into the stock which is 👌
Next day cawl is best cawl. My mum just made enough that there would be enough leftovers for the next day.
My mother used to make it with a (gammon joint?) instead of lamb because lamb is expensive.
@@Inquisitor_Vex yeah I've heard of it being done with ham before. I went to Ceredigion years ago (don't remember why) and went to a cafe, I was surprised when I saw Cawl on the menu with ham
@@mrwelshmuninteresting, my first thought was maybe a regional thing but my parents are from by you in Carmarthen there. It must just be an optional variant depending on what you have available.
I couldn’t say which I prefer, ham or lamb. I think lamb probably has a richer flavour but nothing compares to the way Mum makes it.
Lol you really should have moved the meat before you sprayed those cleaning chemicals, it went all over it.
It's a plant based cleaner. It's food safe