Welsh Cawl Hearty Lamb Stew (Printable)

Tender lamb and root vegetables slow-cooked to create a warm, comforting Welsh dish.

# What You'll Need:

→ Meat

01 - 2.2 lbs lamb shoulder, bone-in preferred, 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 (swede), 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 (plus extra for garnish)
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Place lamb shoulder pieces into a large heavy-bottomed pot. Pour stock over lamb and bring to a boil, skimming off any foam that forms on the surface.
02 - Add bay leaves to the pot, reduce heat to low, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the sliced leeks (reserve a handful). Season with salt and black pepper.
04 - Cover and simmer for an additional 45 minutes until vegetables are tender and lamb is falling apart.
05 - Stir in the reserved leeks and chopped parsley; simmer uncovered for 10 more minutes.
06 - Remove bay leaves and adjust seasoning as needed. Serve hot garnished with extra parsley; optionally accompany with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • One pot means one pot to wash, which matters when you're bone-tired and hungry.
  • The longer it simmers, the better it tastes, so it actually rewards patience instead of punishing it.
  • Somehow this tastes even better the next day, turning a weeknight dinner into a gift for tomorrow.
02 -
  • Don't skip skimming the foam at the start—it's the difference between murky and crystal-clear broth.
  • If you add all the vegetables at once, they turn to mush; stagger them and you get layers of texture that matter.
  • Reheating this the next day tastes better because the flavors have had time to whisper to each other.
03 -
  • If your lamb is lean, don't worry, but use bone-in pieces anyway because the gelatin they release does the real work.
  • Make this a day ahead, chill it overnight, and skim the fat from the top if you want lightness, or leave it for extra richness—either way, it tastes deeper.
Go Back