Traditional Welsh Lamb and Leek Stew

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This rustic Welsh cawl is a centuries-old one-pot stew traditionally simmered slowly with lamb shoulder, leeks, potatoes, and root vegetables in a simple broth. Patient cooking melds the ingredients into a deeply savory, comforting dish that defines Welsh home cooking.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 6 gSugar
• 32 gProtein
• 480 mgSodium
• 1050 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Lamb and Base

• 2 lbs (900 g) bone-in lamb shoulder, trimmed and cut into 1.5-inch chunks
• 2 tbsp olive oil or beef dripping
• 1 large yellow onion, finely diced
• 6 cups (1.4 L) cold lamb stock or water
• 1 tbsp malt vinegar, plus more to finish
• 1 dried bay leaf
• 1 tsp fine sea salt, plus more to taste

For the Vegetables

• 4 medium leeks, white and pale green parts only, thickly sliced and rinsed well
• 1.5 lbs (680 g) waxy potatoes (Yukon Gold), peeled and quartered
• 3 medium carrots, peeled and cut into thick coins
• 1 small swede (rutabaga), peeled and cubed (optional)

For Finishing

• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp freshly ground black pepper
• Crusty brown bread and Caerphilly cheese, to serve

Directions

1. Pat the lamb chunks thoroughly dry with paper towels and season generously on all sides with salt and black pepper.
2. Heat the oil or dripping in a large Dutch oven over medium-high heat. Working in two batches to avoid crowding, brown the lamb for 2-3 minutes per side until a deep golden crust forms; transfer to a plate.
3. Reduce the heat to medium. Add the onion to the rendered fat and cook for 5 minutes until softened and lightly golden. Add the swede if using and cook 2 more minutes, stirring.
4. Return the lamb and any collected juices to the pot. Pour in the stock or water to cover by 1 inch, then add the malt vinegar and bay leaf. Bring to a boil, skim any foam, then reduce to a bare simmer.
5. Cover partially with a lid and simmer gently for 1 hour and 30 minutes, until the lamb is fork-tender and beginning to pull away from the bone.
6. Add the potatoes, carrots, and leeks to the pot. Simmer uncovered for 35-45 minutes more, until the vegetables are completely tender and the broth has reduced to a stew-like consistency.
7. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt, pepper, and a small splash of malt vinegar for brightness.
8. Ladle into warm bowls, scatter generously with parsley, and serve with thick slices of crusty bread and a wedge of Caerphilly cheese alongside.

Cook’s Notes

• Use bone-in lamb shoulder for the richest flavor and most tender meat after long braising; lamb leg will turn tough and stringy.
• Traditionally, cawl is even better the next day. Refrigerate overnight, lift off the solidified fat, and gently reheat so the flavors can fully develop.
• Swede (rutabaga) gives authentic Welsh character; if unavailable, substitute with turnip or parsnip.
• Serve 'cawl a bara' style with a hunk of crusty bread and a wedge of mature Caerphilly to crumble over the top.
• Resist the urge to boil – a bare, gentle simmer is essential to keep the lamb tender and the broth clear.

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