Welsh Cawl Hearty Lamb Stew (Printable Version)

Hearty Welsh dish with lamb, carrots, parsnips, and leeks simmered slowly for comforting taste.

# What You Need:

→ Meat

01 - 2.2 pounds lamb shoulder, bone-in, 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

# How-to Steps:

01 - Place lamb shoulder pieces in a large pot, cover with stock, bring to a boil, and skim off surface foam.
02 - Add bay leaves, reduce heat, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving a handful for later, then season with salt and pepper.
04 - Simmer for an additional 45 minutes until vegetables are tender and lamb is falling apart.
05 - Stir in reserved leeks and chopped parsley, then simmer for 10 more minutes.
06 - Adjust seasoning, remove bay leaves, and serve hot garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • It's nearly impossible to mess up—just layer everything in and let the pot do the work.
  • The house smells incredible while it simmers, and you barely have to pay attention to it.
  • One pot means minimal cleanup, which feels like its own kind of magic on a tired evening.
02 -
  • Don't rush the initial hour of simmering—this is when the lamb gets tender and the broth develops depth that can't be rushed.
  • The vegetables will keep cooking even after you turn off the heat, so pull them off the flame while they still have a tiny bit of resistance.
03 -
  • Save any leftover lamb broth in ice cube trays and freeze them for future cooking—they're liquid gold for gravy or soup.
  • If you can find them, use bone-in lamb shoulder pieces instead of boneless; the bones release gelatin that makes the broth silkier and more satisfying.
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