Authentic Welsh Cawl (Hearty Lamb, Leek & Potato Stew)

Place lamb pieces (preferably neck or breast with bone) in a large pot, cover with water, and add salt. Bring to a boil and skim the surface.

Add carrots, swede (rutabaga), and the white parts of leeks. Simmer gently for 2-3 hours.

Add diced potatoes and cook until tender.

Stir in the green parts of the leeks during the final 10 minutes of cooking.

Season with black pepper. Traditionally served in wooden bowls, often with a wedge of Caerphilly cheese and crusty bread.