British BBQ Society Forums

Something else I found in Green Lanes in Harringay. £4.95/kg frozen. A little goes a long way too.

Are they individually packaged or just in one lump?

One lump.

I thought this was a Welsh stew type dish?

Stretchie,

caul is a spider web like fatty membrane that encases internal organs in animals. Can be used as a casing or to add flavour and moisture to recipes.

Its also a Welsh type stew dish......
I have had this argument before, I always knew it as the membrane, lost a bet in a pub, never did forget it..

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.

OK thanks, I know what you mean now.

Same word different spelling apparently.. I'm thinking of Welsh Cawl

My missus makes a lamb cawl, she cooks it over 2 days in total (talk about slow cooking) and it's the loveliest stew type compliment your mouth can receive, believe me, I'm a northerner and grew up stews and 'tater ash

Cheers

I think the pronunciation should be Caul (the membrane) as in fall and the Welsh Cawl is Cowell as in Simon. Nice recipe there though. There are probably as many "family" recipes for cawl as there are families

Yeah, caul is used in the Cypriot dish called Sheftalia. Basically it is pork or pork/lamb mince, with onion and herbs and other aromatics wrapped in a piece of lamb caul, and then cooked on medium to cool charcoal (otherwise it burns quite easily). Tastes fantastic. I suspect it would come out stellar on a low-and-slow smoker.

I used to use pigs caul for faggots, something I'm looking forward to doing low and slow this winter. They are not a summer dish, which is why I'm waiting.