Hearty Welsh Cawl with Lamb and Root Vegetables

Traditional Welsh Comfort Food

A warm and hearty Welsh stew featuring tender lamb and a medley of root vegetables, perfect for cozy dinners.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Broth

2 lbs lamb shoulder

bone-in or cubed

1 large onion

peeled and quartered

3 bay leaves

6 cups water

Salt and pepper

to taste

For the Root Vegetables

2 large carrots

peeled and thickly sliced

2 parsnips

peeled and thickly sliced

1 rutabaga

peeled and diced

3 potatoes

peeled and quartered

1 leek

washed and sliced into rings

For the Seasoning

1 bunch fresh parsley

chopped

Freshly ground black pepper

to taste

Preparation

Preparing the Lamb Broth

Rinse Lamb

Rinse the lamb under cold water.

Combine Ingredients

Place lamb in a large pot with onion and bay leaves.

Simmer Broth

Add water, bring to a boil; then reduce heat and simmer for 2 hours.

Skim off impurities and use a slotted spoon to remove bay leaves post simmering.

Preparing the Vegetables

Prep Vegetables

Prepare carrots, parsnips, rutabaga, and potatoes.

Slice Leek

Clean and slice the leek, setting aside for later.

Remove and Cool Lamb

Once lamb broth is ready, remove lamb and set aside to cool.

Cooking Process

Simmer Vegetables

Return the pot to the heat, add prepared root vegetables, and simmer for 30 minutes.

Add Lamb & Leeks

Shred the cooled lamb and add it back to the pot along with the leeks, cooking an additional 30 minutes.

Season & Finish

Adjust seasoning with parsley and pepper before turning off the heat.

Plating & Serving

Hearty Welsh Cawl with Lamb and Root Vegetables

FaUtensils

Serve

Ladle the hearty cawl into deep bowls and serve steaming hot, garnished with fresh parsley.

Sauce Pairings

Crusty bread

Perfect for soaking up the rich broth.

Herb butter

For spreading on bread.

Garnishes & Accompaniments

Fresh parsley

Perfect Sides

Cheese board — featuring Welsh Caerphilly cheese

Pickled vegetables