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Lamb Lobscows

Lamb Lobscows

A Welsh family favourite, Lobscows has been a popular dish in Wales for many years

You will need

  • 1.5kg lamb cutlets
  • 6 potatoes (peeled & diced(
  • 2.5 litres of water
  • 1 onion (sliced)
  • 2 leeks (trimmed & sliced)
  • 2 carrots (peeled & sliced)
  • 1 small parsnip (peeled & diced)
  • 1/2 small swede (peeled & diced)
  • 1/2 small turnip (peeled & diced)
  • 1/2 small cabbage (shredded)
  • 2 sticks of celery (trimmed & diced)
  • 2 tbsp chopped parsley
  • 2 tsp of sea salt
  • 2 tsp freshly ground black pepper


Method

Trim the meat of fat and chop into large, deiced chunks. In a large saucepan cover the meat with cold water, add teh salt and pepper, bring to the boil and simmer slowly for 1 hour. Leave to cool and skim off the excess fat.

Put all the vegetables except one leek, the potatoes and half the parsley, cover and simmer very slowly on a low heat for 2 hours, adding more water if necessary. Add the potatoes and continue cooking for 40 minutes. Add the remainder of teh parsley, taste for seasoning and adjust, finely chop the remaining leek and add with five minutes to go.

Serve hot with thickly cut fresh bread