Traditional Welsh Lamb Cawl
A classic Welsh cawl with tender lamb, sweet leeks, root vegetables and potatoes in a clear, savoury broth. It is ideal as a comforting family supper or a make-ahead cold-weather…
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Servings: 4 | Prep: 20 min | Cook: 110 min | Total: 130 min
Tags: Welsh, brothy, cawl, lamb, one-pot, stew
Ingredients
- 700.0 g lamb shoulder (cut into large chunks, excess surface fat trimmed)
- 1.0 onion (peeled and halved)
- 2.0 leeks (washed well; 1 sliced for cooking and 1 sliced for finishing)
- 250.0 g carrots (peeled and cut into thick rounds)
- 300.0 g swede (peeled and cut into chunks)
- 200.0 g parsnips (peeled and cut into thick pieces)
- 500.0 g potatoes (peeled and cut into large chunks)
- 2.0 bay leaves
- 2.0 tsp fresh thyme (leaves only, or tied as small sprigs)
- 1.5 tsp salt (plus extra to taste, added in stages)
- 0.5 tsp black pepper (freshly ground, plus extra to taste)
- 1800.0 ml water (or enough to cover generously)
Instructions
- Place the lamb, halved onion, half of the sliced leeks, bay leaves, thyme, 1 teaspoon of the salt, the pepper and the water into a large pot, then bring to a gentle boil over medium-high heat for 10-15 minutes until grey foam rises to the surface.
- Reduce the heat to low and skim off any foam and excess fat for 3-5 minutes, then cover loosely and simmer very gently for 45 minutes, adjusting the heat so the broth barely trembles and the lamb begins to soften.
- Add the carrots, swede and parsnips, stir gently, and continue to simmer on low heat for 20 minutes until the vegetables start to lose their raw edge but still hold their shape.
- Add the potatoes and the remaining sliced leeks, then season with the remaining 0.5 teaspoon salt and a little more black pepper if needed, and simmer on low heat for 25-30 minutes until the potatoes are tender and the lamb yields easily when pressed with a spoon.
- Lift out and discard the onion halves and bay leaves, then taste the broth and adjust the seasoning with extra salt and pepper over low heat for 1-2 minutes so the flavours meld without boiling hard.
- If you prefer a slightly fuller broth, lightly crush 2 or 3 potato pieces against the side of the pot and stir them back in, then simmer gently for 3-4 minutes until the broth looks a little more body-rich.
- Check that the lamb is fully tender and the root vegetables are soft at the edges but not collapsing, then turn off the heat and let the cawl stand for 5 minutes so the fat settles and the flavours round out.
- Ladle the cawl into warm bowls and finish with chopped parsley and a little extra black pepper, serving it hot while the broth is clear, fragrant and lightly glossy.
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