Lamb Cawl Recipe: A Hearty Welsh Delight

© Hawlfraint y Goron / Crown Copyright

Its Chilly, and all I can think about is my grandmother Lamb Cawl and crusty homemade bread but, I can’t remember the recipe, a quick phone call to the parents and i’ve quickly scribbled down some incidents and have adapted this recipe, Now don your apron and let’s get cooking!

Ingredients:

• 500g Welsh lamb shoulder or neck, diced

• 2 leeks, sliced

• 2 carrots, peeled and sliced

• 2 medium potatoes, peeled and diced

• 1 small swede (rutabaga), peeled and diced

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 bay leaf

• 1 sprig of thyme

• Salt and pepper, to taste

• 1.5 liters (6 cups) lamb or vegetable stock

• Fresh parsley, chopped (for garnish)

• Crusty bread (for serving)

Instructions:

1. Brown the Lamb:

   • Heat a large soup pot or Dutch oven over medium-high heat.

   • Add the diced lamb and brown it on all sides. Remove the lamb from the pot and set it aside.

2. Sauté the Vegetables:

   • In the same pot, add a little oil if needed.

   • Sauté the chopped onion and minced garlic until softened.

   • Add the sliced leeks, carrots, potatoes, and swede. Cook for a few minutes until slightly caramelized.

3. Add the Lamb Back In:

   • Return the browned lamb to the pot.

   • Season with salt and pepper.

   • Add the bay leaf and thyme sprig.

4. Pour in the Stock:

   • Pour in the lamb or vegetable stock.

   • Bring the mixture to a boil, then reduce the heat to low.

   • Cover and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked.

5. Skim the Fat:

   • As the cawl simmers, skim off any excess fat that rises to the surface.

6. Adjust Seasoning:

   • Taste the cawl and adjust the seasoning if needed. Add more salt and pepper if desired.

7. Serve:

   • Ladle the warm lamb cawl into bowls.

   • Garnish with chopped fresh parsley.

   • Serve with crusty bread on the side.

Tips:

• Lamb cawl is even better the next day, so feel free to make it ahead and reheat.

• Some variations include adding a handful of pearl barley or split peas for extra heartiness.

• Don’t forget to remove the bay leaf and thyme sprig before serving.

Enjoy this comforting Welsh classic on a chilly day, and let the flavors warm your soul! 🍲🏴󠁧󠁢󠁷󠁬󠁳󠁿❤️🥖