Welsh Cawl Hearty Lamb (Printable)

Tender lamb and root vegetables simmered slowly with leeks for a rich, comforting Welsh classic.

# What You'll 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 and Seasoning

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

# How to Make It:

01 - Place lamb shoulder pieces in a large heavy-bottomed pot and cover with stock. Bring to a boil, skimming 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, reserving a handful. Season with salt and pepper.
04 - Continue simmering 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 - Remove bay leaves, adjust seasoning to taste, and serve hot garnished with extra parsley.

# Expert Tips:

01 -
  • One pot feeds everyone and leaves your kitchen smelling like comfort for hours.
  • The vegetables become sweet and silky, the lamb melts on your tongue, and somehow it tastes even better the next day.
02 -
  • Don't skip skimming the foam at the start; it's the difference between a clear, beautiful broth and a murky one.
  • The real revelation is adding the second batch of leeks at the end—they stay fresher and add a lift that hours of cooking never quite achieves.
03 -
  • Use lamb stock instead of chicken if you can find it; it deepens the whole dish into something richer and more complex.
  • Cut your vegetables roughly the same size so they cook evenly and the stew feels intentional rather than scattered.
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