Slow-Simmered Welsh Cawl with Lamb and Leeks

⏱ 180 min · Serves 6

The national broth of Wales: tender lamb, sweet root vegetables and plenty of leeks in a clear, deeply savoury stock. Traditionally made a day ahead so the flavours settle — serve with crumbly Caerphilly cheese and thick bread for mopping.

Per serving: 565 kcal · 40.0g protein · 42.0g carbs · 26.0g fat

Ingredients

• 1 kg lamb neck fillet or shoulder, cut into large chunks
• 1 tbsp vegetable oil
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 litres cold water or light lamb/chicken stock
• 2 large carrots, cut into thick rounds
• 1 small swede (rutabaga), about 400 g, cut into 2 cm cubes
• 2 parsnips, cut into thick rounds
• 500 g potatoes, peeled and cut into large chunks
• 3 large leeks, washed and sliced 1 cm thick
• 1 onion, roughly chopped
• Salt and plenty of freshly ground black pepper
• Small handful flat-leaf parsley, chopped
• 150 g Caerphilly or mature Cheddar, to serve
• Crusty bread or soda bread, to serve

Method

1. Heat the oil in a large heavy pot over medium-high heat and brown the lamb in batches until well coloured, about 8 minutes total. Return all the meat to the pot.
2. Add the onion, bay leaves, thyme and the cold water or stock. Bring slowly to a boil, then skim off any grey foam that rises.
3. Reduce to the barest simmer, cover partly and cook gently for 1 hour 30 minutes, until the lamb is very tender. Skim the fat from the surface (easiest if you chill the broth overnight and lift off the set fat).
4. Add the carrots, swede and parsnips. Simmer, uncovered, for 15 minutes.
5. Add the potatoes and simmer another 15 minutes, until everything is tender but still holding its shape.
6. Stir in the white parts of the leeks and cook 5 minutes, then add the green parts and cook 3 minutes more so they stay bright.
7. Season generously with salt and black pepper, discard the bay and thyme stalks, and scatter with parsley.
8. Ladle into deep bowls, making sure everyone gets meat, broth and veg. Serve with a wedge of Caerphilly and thick bread alongside.