📝 About This Recipe
Hailing from the rugged landscapes of Wales, Cawl is more than just a stew; it is a comforting embrace in a bowl, traditionally considered the national dish. This recipe features tender chunks of lamb shoulder slow-cooked with earthy root vegetables and iconic Welsh leeks, resulting in a rich, clear broth that captures the essence of the countryside. It is a rustic, soul-warming meal that celebrates the simplicity and quality of seasonal ingredients, tasting even better when shared with family on a cold evening.
🥗 Ingredients
The Meat
- 1 kg Lamb shoulder (cut into 3cm chunks, excess fat trimmed)
- 2 tablespoons Vegetable oil
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Vegetables
- 3 pieces Large leeks (cleaned and sliced into 1cm rounds)
- 3 large Carrots (peeled and cut into thick batons)
- 1 small Swede (Rutabaga) (peeled and diced into 2cm cubes)
- 2 medium Parsnips (peeled and sliced into rounds)
- 3 large Potatoes (floury variety like Maris Piper, peeled and cubed)
- 1 large Yellow onion (finely diced)
Aromatics and Liquid
- 1.5 liters Lamb or Beef stock (high quality or homemade)
- 1 small bunch Fresh parsley (finely chopped)
- 3 sprigs Fresh thyme
- 2 pieces Bay leaves
👨🍳 Instructions
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1
Begin by seasoning the lamb chunks generously with sea salt and freshly cracked black pepper.
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2
Heat the vegetable oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Brown the lamb in batches to avoid crowding the pan, ensuring each piece develops a deep, golden-brown crust.
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3
Remove the browned lamb from the pot and set aside on a plate. In the same pot, add the diced onion and cook for 5 minutes until softened and translucent, scraping up any flavorful brown bits from the bottom.
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4
Return the lamb to the pot and add the carrots, swede, and parsnips. Stir well to coat the vegetables in the lamb juices.
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5
Pour in the lamb stock until all ingredients are well covered. Add the thyme sprigs and bay leaves.
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6
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer very gently for 1 hour.
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7
After an hour, add the cubed potatoes to the pot. If the liquid has reduced too much, add a splash of water or extra stock to ensure the potatoes are submerged.
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8
Continue to simmer for another 45 minutes to 1 hour, or until the lamb is tender enough to fall apart with a fork and the potatoes are soft.
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9
Stir in the sliced leeks. These only need about 10-15 minutes of cooking time to become tender while retaining their vibrant green color.
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10
Remove the bay leaves and thyme stems. Taste the broth and adjust the seasoning with more salt or pepper if necessary.
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11
Finally, stir in the fresh chopped parsley just before serving to provide a burst of freshness.
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12
Traditionally, Cawl is served in deep bowls, ensuring everyone gets a generous mix of meat, vegetables, and broth.
💡 Chef's Tips
For the most authentic flavor, use lamb neck or shoulder on the bone, as the marrow adds incredible depth to the broth. If you have the time, make the Cawl a day in advance; the flavors meld and intensify significantly overnight in the fridge. Do not boil the stew vigorously; a low, slow simmer is key to keeping the lamb tender rather than tough. Use a 'floury' potato like Maris Piper or King Edward, as they release a bit of starch which naturally thickens the broth slightly. If the broth feels too thin, you can mash one or two of the cooked potato cubes against the side of the pot and stir them back in.
🍽️ Serving Suggestions
Serve with thick slices of crusty white bread spread with generous amounts of salted Welsh butter. A wedge of mature Caerphilly cheese on the side is the traditional accompaniment, often eaten alongside the broth. Pair with a glass of local Welsh ale or a crisp, dry cider to cut through the richness of the lamb. For a modern twist, serve the broth first as a starter, followed by the meat and vegetables as the main course. Offer extra freshly chopped parsley and a bowl of sea salt on the table for guests to season to their preference.