Cawl
Serves 6 - 8
Easy
Prep:
Cook:
plus cooling
Learn how to make traditional cawl, a comforting Welsh lamb stew with tender slow-cooked meat, chunky root vegetables and a richly flavoured broth
Skip to ingredients
Units:
- 1kg bone-in Welsh lamb neck or shoulder
- 1 onionroughly chopped
- 2 litres vegetable stock
- 500g Maris Piper potatoesroughly chopped
- 2-3 carrotsroughly chopped or sliced
- 750g swedepeeled and roughly chopped
- 2 large leekssliced
- handful of parsley leaveschopped
Nutrition: per serving
- kcal384
- fat21g
- saturates9g
- carbs21g
- sugars11g
- fibre7g
- protein24g
- salt0.85glow
Method
step 1
Put the lamb in a large saucepan with the onion, vegetable stock and some seasoning. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 2 hrs 30 mins-3 hrs. Turn the heat off, then skim off any scum that has risen to the surface.
step 2
Remove the lamb from the pan and leave until cool enough to handle. Cut the meat off the bone and set aside. Add the potatoes, carrots and swede to the pan of stock, and return to the heat. Bring to a simmer and cook for 25-30 mins until just tender. Stir in the leeks and cooked lamb, then cook for a further 5 mins until the leeks are tender. Serve in bowls with a scattering of parsley.
