Welsh Cawl Hearty Lamb Stew (Print Version)

Hearty Welsh lamb stew with root veggies and leeks, simmered to tender, warming perfection.

# What You'll Need:

→ Meat

01 - 2.2 lbs lamb shoulder, bone-in if possible, cut into large chunks

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced

→ Broth & Seasoning

08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Place lamb shoulder pieces in a large pot and cover with stock. Bring to a boil, skimming off any foam.
02 - Add bay leaves, reduce heat, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most leeks, reserving a handful for later. Season with salt and pepper.
04 - Continue simmering for 45 minutes until vegetables are tender and lamb is fall-apart tender.
05 - Add reserved leeks and chopped parsley. Simmer for an additional 10 minutes.
06 - Remove bay leaves, adjust seasoning to taste.
07 - Serve hot, garnished with extra parsley, accompanied by crusty bread or traditional Welsh cheese if desired.

# Additional Tips::

01 -
  • It's a complete meal in one pot—no sides needed, just bread and maybe cheese alongside.
  • The longer it sits, the better it gets, so you can make it ahead and actually relax when guests arrive.
  • Tender lamb and perfectly soft vegetables with broth rich enough to sip straight from the bowl.
02 -
  • Don't skip skimming the foam at the beginning—it's the difference between cloudy broth and clear, beautiful liquid.
  • Cawl actually tastes better the next day after flavors have married overnight; make it ahead if you can.
  • The meat needs to be truly tender before you add the vegetables, so don't rush that first hour.
03 -
  • Cut your lamb into larger chunks than you think you need—they'll break down slightly during cooking and stay tender rather than shredding into bits.
  • Save the parsley for the very end; add it too early and it loses its bright, fresh flavor in the long simmer.
Return