Leeks and root vegetables with leftover lamb create a simple, savory and satisfying broth known as Welsh Cawl.

Welsh Cawl

¾ lb lamb shoulder (with bone)
1 yellow onion
1 rutabaga
2 carrots
2 parsnips
2 Yukon gold potatoes
2 leeks
parsley
black pepper
salt

1 Cut the lamb into ½-in. pieces and add (with the bone) to 8 c water along with a few heavy pinches of salt. Bring to a low simmer.

2 Dice the onion and root vegetables and add to the pot. Simmer, uncovered, for about 90 min.

3 Slice the leeks crosswise into strips and finely chop the parsley. Add both off the heat, then cover and store in the refrigerator overnight (up to three days).

4 Remove top layer of fat and any remaining bones. Bring to a boil briefly before serving.