Save to Pinterest My grandmother's kitchen was always filled with the smell of cawl on Sunday afternoons, that deep, comforting aroma of lamb and root vegetables melding together in an old copper pot. She'd start it early, letting the meat and stock simmer while she'd sit by the window with her tea, occasionally checking on things but mostly letting time do the work. One winter, I asked to help, and she taught me that cawl wasn't fancy or rushed—it was about patience and good ingredients coming together without fuss. Now, whenever the weather turns cold, I make this exactly as she did, and it tastes like home.
I made this for friends during a particularly dreary February, when everyone needed something warm and substantial but nobody wanted to fuss. There was something magical about ladling that stew into bowls and watching their faces relax as they tasted it—the way a good, honest dish can shift the whole mood of an evening.
Ingredients
- Lamb shoulder, 1 kg in large chunks: Bone-in if you can find it—the bones release gelatin that makes the broth silky and deeply flavorful, turning simple cooking liquid into something special.
- Carrots, 2 large sliced: They'll break down slightly and thicken the broth naturally while adding sweetness that balances the savory lamb.
- Parsnips, 2 medium sliced: Often overlooked but essential—they add an almost nutty depth that makes people ask what the secret ingredient is.
- Potatoes, 2 medium diced: These absorb the broth's flavor and become tender enough to almost melt into the stew.
- Swede (rutabaga), 1 small diced: A traditional Welsh touch that adds earthiness; if you can't find it, turnip works in a pinch.
- Leeks, 2 cleaned and sliced: Add these in two batches—the first goes in early for deep flavor, the second near the end for brightness and texture.
- Onion, 1 medium diced: The base that builds flavor as it softens into the broth.
- Stock, 1.5 liters chicken or lamb: Use something you'd actually drink; the stew is only as good as your broth.
- Bay leaves, 2: Remove them before serving or you'll find your guest fishing one out of their spoon.
- Fresh parsley, 1 small bunch chopped: Most goes in near the end so it stays bright; reserve some for garnish.
- Salt and pepper: Taste as you go—the broth concentrates, so adjust in the last 10 minutes.
Instructions
- Start the lamb and build the broth base:
- Place your lamb chunks in a large pot and cover with stock, then bring it all to a rolling boil. You'll see gray foam rise to the surface—skim it off with a spoon or small ladle. This takes just a minute or two but makes the final broth clearer and cleaner tasting.
- Let it simmer gently:
- Add your bay leaves, lower the heat, and cover the pot. Let it bubble gently (not aggressively) for a full hour. The meat will soften and the broth will begin to taste rich, and your kitchen will smell incredible.
- Add the root vegetables:
- Add the root vegetables and onion:
- After an hour, add carrots, parsnips, potatoes, swede, onion, and most of your leeks (save a handful for later). Season generously with salt and pepper, then cover again and simmer for 45 minutes until the vegetables are tender and the lamb nearly falls apart when you touch it with a spoon.
- Finish with fresh leeks and herbs:
- Add your reserved leeks and the chopped parsley, then simmer uncovered for 10 minutes. This final step brings freshness to balance all that rich lamb and softened vegetables.
- Final taste and serve:
- Remove the bay leaves, taste the broth, and adjust salt and pepper if needed. Ladle generously into bowls, garnish with extra parsley, and serve with crusty bread or thick slices of cheese on the side.
Save to Pinterest There's a moment, about halfway through cooking, when the pot seems to release this gentle warmth that fills the whole space around it. My daughter once sat at the kitchen table doing homework while I made this, and she said the smell made her feel calm—like the stew was already doing its job before we even sat down to eat.
The Welsh Kitchen Tradition
Cawl has been warming Welsh tables for centuries, often made on Mondays with leftover Sunday lamb. It's a dish that evolved from necessity—using what was on hand and letting time and gentle heat transform simple ingredients into something profound. There's no pretense in it, which is exactly why it works. The stew asks nothing of you except patience and good ingredients, and it rewards you with comfort that feels almost spiritual on a cold day.
Making It Your Own
While this recipe is traditional, I've learned that cawl is forgiving enough to adapt to what you have. If you can't find swede, turnip or extra parsnip work beautifully. Some people add celery, others skip the parsnips entirely. The structure—long-cooked lamb, broth, and soft vegetables—is what matters. One friend makes hers with beef instead of lamb, and it's equally delicious, just with a different character. Trust your instincts and your pantry.
Storage and Reheating Tips
Cawl improves with time, making it perfect for batch cooking or entertaining. Store leftovers in the refrigerator for up to four days, and the flavors will deepen even further. Reheating is simple—just warm it gently on the stovetop over medium heat, stirring occasionally, until it's steaming. Some people add a splash of water if it's thickened too much, but I prefer it as is. Freezing works well too; it keeps for up to three months and thaws beautifully.
- Cool the stew slightly before refrigerating or freezing to avoid condensation inside the container.
- If you're making ahead for guests, reheat on the stove while you prepare bread and set the table—no extra effort needed.
- A bowl of cawl is better the next day, so don't hesitate to make it well in advance.
Save to Pinterest This stew is proof that the simplest dishes often carry the most meaning. Make it for the people you love, and let it do what it's been doing for centuries—comfort, nourish, and bring everyone together around a warm bowl.
Common Recipe Questions
- → What cut of lamb is best for this stew?
Lamb shoulder with bone-in is ideal for a rich flavor and tender texture after slow simmering.
- → Can other meats be used instead of lamb?
Yes, beef or chicken can substitute lamb for a lighter or different flavor while maintaining heartiness.
- → How long should the stew simmer?
Simmer gently for about two hours to ensure the lamb is tender and vegetables are well cooked.
- → What vegetables are traditional in this dish?
Commonly used are carrots, parsnips, potatoes, swede (rutabaga), onions, and leeks which create a wholesome base.
- → How can the stew be served traditionally?
Traditionally, it is served hot with crusty bread or Welsh cheese like Caerphilly on the side for an authentic touch.
- → Is it possible to prepare this stew ahead of time?
Yes, making it a day prior enhances the depth of flavors as the ingredients meld overnight.