Eat Welsh lamb and Welsh beef: https://eatwelshlambandwelshbeef.com/find-a-butcher/ In English (Sgroliwch i lawr am y disgrifiad a'r rhestr gynhwysion yn Gymraeg): In this video I demonstrate how to cook Welsh lobscouse, a delicious and comforting one pot meal of Welsh lamb and vegetables. Lobscouse has its origins in Norwegian lapskaus, a dish of fish and vegetables brought to our shores by Norwegian Vikings, fishermen and traders. It then underwent a transformation where the fish was replaced by mutton, and now in modern times, lamb. Lobscouse is a very simple and uncomplicated dish, and it loses authenticity when you start to add more exotic ingredients and use complicated cooking processes. There should be no garlic in lobscouse. Keep it simple! The use of lamb and leeks identifies it as Welsh lobscouse. Liverpudlian scouse soup is a close cousin, usually prepared using beef. Liverpudlian scouse is often served with pickled red cabbage or pickled beetroot as a garnish. Ingredients: 700g lean stewing lamb or 1kg lamb on the bone i.e. scrag end of neck or breast of lamb. 500g brown onions, peeled and diced 400g carrots, peeled and diced 100g celery, finely chopped 4 tablespoons of lard or oil for frying 1.5l lamb or beef stock 300g leeks, finely chopped 500g floury potatoes, peeled and diced 500g swede, peeled and diced 100g garden peas, fresh or frozen Salt and white pepper to taste Note: All measures for meat and vegetables are totally flexible, feel free to add more or less of anything according to your taste or availability. The ratio of meat to vegetables can be anything between 1:3 and 1:5. Enjoy!
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