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Cawl Cig Oen (Lamb Broth)

Cawl Cig Oen (Lamb Broth) is a traditional Welsh (Cymric) recipe for a classic hearty soup or broth of lamb neck with vegetables, pearl barley and herbs cooked in stock until the meat is falling off the bones and which is typically served as a starter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Broth (Cawl Cig Oen).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

Rating:

Tags : Lamb Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g pen gwwddf (sgrag) oen neu pen gorau'r gwddf
1 llwy fwrdd o flawd wedi blasuro
1 llwy fwrdd o olew
10 moron bychan wedi plicio
1 nionyn wed torri'n ddarnau bras
2 genhinen wedi torri'n ddarnau mawr
6 taten newydd bychan wedi sgrwbio'n lân
6 meipen bychan wedi plicio
50g haidd perlog
2 sbrigyn o deim ffres
halen a phupur i flasu
1.2l isgell llysiau neu eidion
50g pys gardd wedi rhewi

Dull:

Cymysgwch y cig oen â'r blawd wedi ei flasuro gan gael gwared o unrhyw ormodaeth. Cynheswch yr olew mewn sosban fawr cyn ei ddefnyddio i ffrio'r cig blawdiog. Pan mae'r cig wedi brownio'n dda ychwanegwch y llysiau, teim, haidd perlog a'r isgell. Blasurwch gyda halen a phupur cyn dod a'r cyfan i ferwi. Gosdyngwch y gwres i ledferwi, rhoddwch y caead am y sosban a choginiwch am tut 3 awr, nes fod y cig yn frau ac yn disgyn oddi ar yr asgwrn. Ychwanegwch y pus tua 10 munud cyn diwedd yr amser coginio. Gweinwch gyda tafell drwchus o fara crystiog.

English Translation

Ingredients:

450g scrag end or best end of neck
1 tbsp seasoned flour
1 tbsp oil
10 baby carrots, peeled
1 onion, coarsely chopped
6 new potatoes, scrubbed clean
6 baby turnips, peeled
50g pearl barley
2 sprigs of fresh thyme
salt and black pepper, to taste
1.2l vegetable or beef stock
50g frozen garden peas

Method:

Mix the lamb with the seasoned flour before shaking-off the excess. Heat the oil in a large pan before adding the floured meat and frying. When the meat is nicely browned all over add the vegetables, thyme, pearl barley and stock. Season with salt and black pepper before bringing the mixture to a boil. Reduce to a simmer, cover the pan and cook for about 3 hours, or until the meat is tender and falling off the bone.

Add the peas about 10 minutes before the end of the cooking time. Serve with thick slices of crusty bread.