Welsh Cawl Lamb Stew (Printable version)

Tender lamb and root vegetables slow-cooked in a flavorful broth for a rich, hearty dish.

# Ingredient List:

→ 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

# How-To Steps:

01 - Place lamb shoulder pieces in a large pot and cover with stock. Bring to a boil and skim off any foam.
02 - Add bay leaves, reduce heat, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most leeks (reserve some). Season with salt and pepper.
04 - Simmer 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, remove bay leaves, and serve hot garnished with parsley. Optionally serve with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • It's the kind of stew that tastes even better the next day, so you're essentially getting two good meals from one pot.
  • The lamb becomes so tender it barely needs chewing, and the vegetables soak up all that rich, meaty flavor.
  • You can throw it together without fussing—no complicated techniques, just honest cooking that fills the house with warmth.
02 -
  • If your lamb is chopped into tiny pieces, it'll break down too much and disappear; ask for chunks as big as a fist.
  • The secret is low heat and time—a rolling boil will make the meat tough and the broth cloudy, so resist the urge to rush it.
  • Adding the leeks in two batches means some melt into the broth and some stay fresh-tasting, which gives you two different textures in one spoonful.
03 -
  • Ask your butcher to cut the lamb for you—they'll give you bigger, more even pieces than you can manage with a home knife, and the lamb will cook more evenly.
  • If you're making this in advance, skip the fresh parsley garnish until just before serving so it stays bright and doesn't get sad and dark.
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