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Welsh Lamb Caul

Neck of lamb chopped into chunks
Onions
leeks
carrots
potatoes
1 hard conference pear
Salt and pepper to taste

No weights or measures, but meat should be about 1/3 and veg 2/3
of the total volume of solids.

Fry and brown the lamb in a large, heavy stew pot. Remove excess
fat and add water to cover the meat. Bring to the boil and simmer
for 2 hours or until the meat is tender. Add all the veg and the
pear, top up the water to almost cover the veg. Return to the boil
and simmer for 30 mins.

Serve in bowls with crusty white bread.

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