In honour of St. David’s Day, I thought I’d share my family recipe for Welsh Lamb Hotpot. It makes the perfect winter warmer, just what we need as the Beast from the East takes hold! I’m not claiming to be a culinary genius, but this is a firm favourite in our house. It’s our version of Welsh Cawl, but more of a substantial than a soup. The (not-so) secret ingredient is the whole jar of mint jelly; it might seem a bit excessive, but just go with it. It’s yummy.
As well as a slow cooker, you will need:
Shoulder of welsh lamb
Jar of mint jelly
Cut all of the veg into bite size chunks and place in the bottom of the slow cooker.
Rest the lamb on top.
Pour over enough water to cover the veg.
Crumble in the stock cube.
Add the whole jar of mint jelly, rubbing some into the lamb.
Place the lid on the slow cooker and cook on medium for 6-8 hours. I usually put it on in the morning to have for tea in the evening.
Take the lamb out and shred with two forks. It should just fall apart.
Before you put the lamb back in, take out some of the cooking juices and mix with gravy granules then stir back in. This is just to thicken and can be done to however you like it.
Stir the lamb back in.
Serve with Welsh cheddar crusty bread spread thickly with Welsh butter.
In our house we usually crumble the cheddar into the cawl so it goes all gooey. Don’t knock it until you’ve tried it!
Leave me a comment if you give this a go. I’d love to know what you think. Does your family have any special recipes with secret ingredients that you don’t mind sharing?