Welsh Cawl Hearty Lamb (Printable version)

Tender lamb and root vegetables simmered to create a warming, flavorful Welsh dish for cold days.

# What you need:

→ 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 (swede), 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, to taste
12 - Freshly ground black pepper, to taste

→ Optional

13 - Crusty bread or traditional Welsh cheese, for serving

# Steps to follow:

01 - Place lamb shoulder pieces in a large pot. Cover with stock and bring to a boil. Skim off any foam that forms.
02 - Add bay leaves and reduce heat to a gentle simmer. Cover and cook for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving some for later. Season with salt and black pepper.
04 - Continue to simmer, covered, for an additional 45 minutes until vegetables are tender and lamb is very tender.
05 - Add reserved leeks and chopped parsley. Simmer for 10 more minutes. Adjust seasoning and remove bay leaves before serving.
06 - Serve hot, garnished with extra parsley. Accompany with crusty bread or Welsh cheese if desired.

# Expert tips:

01 -
  • The broth becomes richer the longer it sits, so day-old cawl tastes even better than fresh.
  • Bone-in lamb releases deep flavor you cannot get from lean cuts, and the vegetables soak it all up.
  • It is forgiving and flexible, welcoming whatever root vegetables you have on hand without complaint.
02 -
  • Do not rush the first hour of simmering or the lamb will stay tough and chewy instead of melting into the broth.
  • Adding leeks in two stages keeps some of them silky and others still bright green, which makes the final bowl more interesting.
  • If the broth tastes flat, you probably under-salted it, so season boldly at the end and taste again.
03 -
  • Skim the fat before serving if you want a lighter broth, or leave it in for a richer, more traditional texture.
  • Add a splash of Worcestershire sauce at the end for a deeper, slightly tangy undertone that feels like a secret ingredient.
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