Make the lamb cawl recipe, a delicious, traditional welsh stew. This cawl recipe can be made with hogget – a delicious underrated cut, if you can get hold of it, or lamb.
For a vegetarian / vegan option – leave the meat out, add more root vegetables and swap the lamb stock for vegetable stock.
Like most stews, this cawl is delicious made the day before you want to eat it, and then reheated for serving. Brilliant for getting ahead and cooking in advance.
- 2tbsp olive oil or lamb fat
- 500g lamb neck fillet, sliced into 2cm thick chunks
- 200g parsnips, peeled and cut into chunks 200g carrots, peeled and cut into chunks
- 250g swede, peeled and cut into chunks
- 250g potatoes, peeled and cut into chunks
- 600ml lamb stock
- 1tsp salt
- Freshly ground black pepper
- A good bunch of chopped parsley
- Sprig of rosemary
- 3 leeks, chopped
- crusty bread
- Welsh cheese
- Green salad
- Preheat the oven to 170°C/ gas mark 3.
- Heat a large cast iron casserole pan or oven safe saucepan with a lid over a medium heat.
- Lightly brown the meat in the oil or lamb fat until sealed on all sides.
- Add all the peeled and chopped vegetables to the pan, bar the leeks.
- Cover with the lamb stock, and add the seasoning, three quarters of the parsley and the sprig of rosemary.
- Put a layer of greaseproof paper over the top, touching the meat/liquid, to help keep it moist during cooking.
- On the hob, over a medium high heat, bring the pan up to the boil, give it a good stir, then put it in the preheated oven with the lid on.
- Forget about it for an hour, then spoon off any excess fat from the surface, check the seasoning, and add the leeks. Leeks, like onions, dilute the effect of salt so season well.
- Place back in oven for 20-30 minutes, until the meat is tender.
- Serve in a soup bowl, scattered with the remaining parsley with plenty of crusty bread, Welsh cheese and a green salad.
Order a copy of Home Cooked
Back to Escape to the Farm