Welsh Cawl Hearty Lamb (Printable Version)

Tender lamb and root vegetables simmered slowly to create a warm and hearty Welsh classic.

# Components:

→ Meat

01 - 2.2 lbs lamb shoulder, bone-in preferred, cut into large chunks

→ 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 (plus extra for garnish)
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - Crusty bread or traditional Welsh cheese, for serving

# Method Steps:

01 - Place lamb shoulder pieces in a large pot and cover with stock. Bring to a boil, skimming off any foam from the surface.
02 - Add bay leaves, reduce heat to low, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks (reserve some for later). Season with salt and pepper.
04 - Simmer uncovered for 45 minutes or until vegetables are tender and lamb easily falls apart.
05 - Stir in reserved leeks and chopped parsley. Simmer for an additional 10 minutes.
06 - Remove bay leaves, adjust seasoning to taste, and serve hot garnished with extra parsley. Optionally accompany with crusty bread or Welsh cheese.

# Expert Advice:

01 -
  • The meat becomes so tender it barely needs chewing, which happens almost without effort if you let time do its job.
  • One pot means one thing to clean, and somehow it tastes even better knowing you won't spend the evening washing dishes.
  • It's the kind of dish that tastes even more delicious the next day, so you can make it ahead and have comfort food waiting.
02 -
  • Skimming the foam in the first few minutes isn't optional—it's the difference between a clear, appetizing broth and a cloudy one.
  • Don't rush the cooking time; the long simmer is what transforms tough meat into something tender and transforms simple vegetables into something that tastes like it's been stewing for generations.
  • If your broth tastes too salty at the end, it's usually because the stock was already high in sodium—always taste before adding more salt.
03 -
  • Buy your lamb from a butcher who will cut it for you; large chunks stay tender better than small ones, and they look more appealing in the bowl.
  • Don't peel and chop your vegetables until you're ready to cook—they oxidize and lose flavor if they sit around, and you want every bit of brightness in that broth.
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