Welsh Cawl Hearty Lamb Stew (Printable)

Tender lamb and mixed root vegetables simmered slowly for a rich, warming dish full of hearty flavors.

# Ingredient List:

→ 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, 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 in a large pot, cover with stock, and bring to a boil. Skim off any foam that rises to the surface.
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. Season with salt and pepper.
04 - Simmer uncovered for 45 minutes until vegetables are tender and lamb is falling apart.
05 - Add reserved leeks and chopped parsley, simmer for an additional 10 minutes.
06 - Adjust seasoning to taste, remove bay leaves, and serve hot garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert Suggestions:

01 -
  • One pot means minimal cleanup while you're warming your hands around a bowl of pure comfort.
  • It tastes even better the next day, so you can make it ahead and let the flavors deepen without last-minute stress.
  • The lamb becomes so tender it barely needs a spoon, and the broth is rich enough to sip like a secret.
02 -
  • Don't skip the skimming at the beginning—it seems fussy but makes the difference between murky and crystal-clear broth.
  • Resist the urge to add all your vegetables at once; the early timing lets the lamb flavor the broth first, then the vegetables soak that up on their own schedule.
  • If you make this ahead, reheat it gently on the stovetop rather than blasting it in the microwave, which somehow flattens the flavors.
03 -
  • If your broth tastes a bit thin, mash a potato against the side of the pot to release its starch and thicken it naturally without flour or cream.
  • Use bone-in lamb if you can find it—the bones give you something to chew on and make the broth taste like it matters, not just like something you assembled.
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