Welsh Lamb Stew Cawl
Savor the heartwarming flavors of traditional Welsh cuisine with this Welsh Lamb Stew, also known as Cawl. This comforting dish features tender chunks of bone-in lamb shoulder simmered to perfection with hearty root vegetables like potatoes, carrots, parsnips, and swede, along with sweet leeks for an irresistibly rich and flavorful broth. Gently cooked over low heat for hours, this one-pot classic allows the lamb to become melt-in-your-mouth tender while infusing every spoonful with a taste of Wales. Finished with a sprinkle of fresh parsley and best enjoyed with crusty bread or traditional Welsh soda bread, this wholesome and nourishing recipe is perfect for cozy family meals or gatherings. With its rustic appeal and timeless flavors, Welsh Lamb Stew Cawl is a must-try for fans of hearty stews and authentic comfort food.
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Recipe Information
Ingredients
- 1 kilogram lamb shoulder (bone-in, cut into chunks)
- 500 grams potatoes (peeled and cut into chunks)
- 300 grams carrots (peeled and sliced)
- 200 grams parsnips (peeled and sliced)
- 2 medium leeks (trimmed and sliced)
- 200 grams swede (rutabaga, peeled and diced)
- 2 medium onions (peeled and finely chopped)
- 3 tablespoons fresh parsley (chopped)
- 1.5 liters lamb or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large heavy-bottomed pot, add the lamb shoulder chunks and cover them with water. Bring the water to a boil, then reduce the heat to a simmer.
Skim off any foam or impurities that rise to the surface. Once skimmed, drain the lamb and set it aside. This step ensures a clear and clean broth.
In the same pot, heat 1.5 liters of lamb or vegetable stock. Return the lamb to the pot and bring it to a simmer.
Add the chopped onions and cook gently for 30 minutes to allow the flavors to develop.
Add the carrots, swede, parsnips, potatoes, and leeks to the pot. Stir well to combine. Season with salt and black pepper.
Continue simmering over low heat for an additional 2 hours, stirring occasionally. The lamb should become tender, and the vegetables should soften and infuse the stew with flavor.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve hot, garnished with fresh parsley, accompanied by crusty bread or traditional Welsh soda bread for dipping.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 8446 mg | 367% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 43.8 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7644 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
