Lamb cawl is a thrifty traditional Welsh soup dish, that can be easily prepared in your slow cooker using lamb neck weighing 600g, 2 large potatoes peeled and chopped, 2 carrots peeled and chopped, and 2 leeks sliced thinly.

To make your Lamb Cawl in the slow cooker, start by browning the lamb seasoned with salt and pepper in oil. Add all vegetables except leeks into 2 liters of water, simmering for 2-3 hours. Add leeks in the last 20 minutes.

Don’t miss out on this easy, delicious Lamb Cawl recipe. Perfect for any night, it’s a warm hug in a bowl, ready to delight your taste buds!

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What is a Lamb Cawl?

A Lamb Cawl is a traditional Welsh stew made with lamb and a variety of root vegetables. It typically includes 600g of bone-in lamb neck, 2 large potatoes, 2 carrots, 2 parsnips, 2 turnips, 1 small swede, and 2 leeks, seasoned with fresh herbs like thyme or parsley. This hearty dish is slow-cooked, allowing the flavors to blend and the meat to become tender, resulting in a comforting and satisfying meal.

Slow Cooker Lamb Cawl Ingredients

• A dab of Welsh butter or a drizzle of olive oil
• 600g of lamb neck with bone (Feel free to consider shoulder or chops for a swap, but remember, bones boost flavor)
• A pinch of sea salt and freshly ground pepper for taste
• 2 large potatoes, peeled and chopped into cubes
• 2 carrots, also peeled and cubed
• 2 parsnips, peeled and cut into small pieces
• 2 small turnips, cleaned and diced (leave the skin on if you like a bit of extra texture)
• 1 small swede, peeled and diced
• 2 leeks, thinly sliced
• A few sprigs of either thyme or parsley, based on what tickles your fancy
• For serving: A slice of bread, a bit of butter, and a chunk of strong cheese, like Caerphilly or cheddar, to elevate the dish.

How To Make Slow Cooker Lamb Cawl

1. Prep Your Pan: Start by heating a large deep pan over the stove. Add just a smidge of butter or a drizzle of oil. Lightly season the lamb with salt and pepper, then sear it in the pan until it’s nicely browned on all sides. While this step isn’t mandatory, it’s a game-changer for flavor depth.
2. The Water Works: Pour 2 liters of water into the pan, cranking up the heat to bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and toss in all the root veggies you prepared earlier, except for the leeks. Let this simmer uncovered for about 2 to 3 hours. You’re looking for the lamb to be so tender it practically falls apart on its own.
3. Skim the Surface: As the lamb cooks, you’ll notice some fat rising to the top. Feel free to skim this off if you’re not a fan. It’s all about personal preference here.
4. Leeky Addition: Roughly 20 minutes before you declare the cooking done, add the leeks into the mix. They don’t need as long to cook, so adding them later keeps them from turning to mush.
5. Meat Management: Once your Cawl reaches the pinnacle of readiness, fish out the lamb. It’s shredding time—discard the bones and lovingly pull the meat apart before returning it to the soup.
6. Final Touches: Before you rush to season, give the Cawl a taste. The richness of the meat might just be perfect as is. If it does need a bit more flavor, only then add a bit more salt. Sprinkle with fresh thyme or parsley to introduce a burst of color and flavor right before serving.
7. Serve Warm: Ladle your Cawl into deep bowls, making sure everyone gets a good mix of meat and vegetables. Serve with a side of bread, a dollop of butter, and a generous slice of strong cheese for an utterly comforting meal.

Recipe Tips

• Choosing Lamb: Use cuts of lamb that have a bit of fat and bone for the best flavor. These parts make the dish richer and tastier.
• Cutting Vegetables: Make sure all the vegetables are cut into similar-sized pieces. This helps them cook evenly, so you don’t have any that are too hard or too soft.
• Removing Fat: Take the time to skim off the fat that rises to the top of the pot during cooking. This makes the dish healthier and ensures the flavors of the vegetables and meat shine through.
• How to Serve: When you’re ready to serve, arrange the bread, butter, and cheese around the bowl of Cawl. This looks nice and lets everyone add what they like to their dish.

Recipe Variation

• Vegetarian Option: Replace half of the lamb with beans such as kidney beans, chickpeas, and lentils. This increases the fiber and makes the dish interesting with different textures and flavors.
• Cheesy Twist: Add a good amount of grated cheddar or crumbled feta cheese into the Cawl just before serving. It makes the dish creamier and adds a rich taste.
• Add Barley: Put a cup of pearl barley into the pot about 45 minutes before the Cawl is done. This thickens the soup and adds a nice, chewy texture.
• Spicy Version: Mix in a teaspoon of smoked paprika and a pinch of cayenne pepper with the water. It gives the dish a warm, spicy flavor that’s very enjoyable.

What To Serve With Your Lamb Cawl

Serve your Lamb Cawl with crusty bread, steamed green beans, roasted carrots, minted peas, and a fresh green salad. These sides complement the hearty and savory flavors of the cawl, rounding out the meal perfectly.

How To Store Lamb Cawl

In The Fridge:

Cool the cawl completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. This method keeps the flavors intact and ensures easy reheating.

In The Freezer:

Lamb Cawl can be stored in the freezer. First, cool it down completely. Then, place it in freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Lamb Cawl

Reheat your Lamb Cawl over medium heat on the stove, stirring occasionally, until hot. This method preserves the texture and flavors.

Check out More Slow Cooker Recipes:

• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Cheeseburger Pasta
• Slow Cooker Sausage Cassoulet