Welsh Cawl Hearty Lamb Stew (Printable)

Tender lamb and mixed root vegetables cooked slowly in a flavorful broth for a comforting dish.

# What You Need:

→ Meat

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

→ 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

→ Optional

12 - Crusty bread or traditional Welsh cheese, to serve

# Directions:

01 - Place lamb shoulder pieces into a large pot. Cover with stock and bring to a boil. Skim off any foam that forms on the surface.
02 - Add bay leaves, reduce heat, and simmer gently covered for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most leeks (reserve some). Season with salt and pepper.
04 - Simmer for an additional 45 minutes until vegetables are tender and lamb is falling apart.
05 - Add reserved leeks and chopped parsley, simmer 10 more minutes.
06 - Remove bay leaves, adjust seasoning to taste. Serve hot garnished with extra parsley. Accompany with crusty bread or Welsh cheese if desired.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender, nearly dissolving into the broth without any fussy technique.
  • Each vegetable retains its own character while contributing to a unified, deeply savory whole.
  • It tastes better the next day, which means less stress on cooking day and more time with whoever you're feeding.
02 -
  • Don't rush the first hour—cawl isn't about speed, and pushing the heat higher will make the lamb tough instead of tender.
  • The stew tastes noticeably better made a day ahead; the flavors marry overnight and the texture deepens, so plan accordingly if you want the full experience.
03 -
  • Cut vegetables uniformly so they cook at the same rate; irregular pieces mean some are mushy while others are still hard.
  • Taste the broth before adding vegetables—if it's not flavorful enough then, it won't magically become so later, so adjust your seasoning early.
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