Sneem Black Pudding
90 min · 799 kcal · British
Cawl
The traditional Welsh one-pot soup: lamb neck simmered slowly with root vegetables and finished with plenty of leek, served with bread and a wedge of Caerphilly cheese.
Instructions
- Put 160 g of lamb neck into a heavy saucepan and pour over 500 ml of cold water, starting cold draws out the scum. Bring slowly to the boil over medium heat and skim off the grey foam with a spoon until the surface runs clear.
- Drop in 1 bay leaf and 1 sprig of thyme, lower the heat until the liquid barely trembles, cover with a lid set slightly ajar and simmer for 1 hour 15 minutes. Do not let it boil hard or the broth will cloud and the meat toughen.
- Add 40 g of roughly chopped onion, 60 g of carrot in thick rounds and 60 g of swede in 2 cm chunks. Simmer, still gently, for 10 minutes.
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249kcal
9gprotein
44gcarbs
6gfat
11gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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