Easy Lamb Stew

    5 hours

    This easy stew is has lamb, leeks and root veggies in a throw together meal. Just put it in the saucepan and simmer. Tastes even better the next day.

    20 people made this

    Serves: 4 

    • 2kg lamb neck or chops or combination
    • salt and black pepper, to taste
    • 4 white potatoes, cut into large chunks
    • 2 carrots, cut into large chunks
    • 1 parsnip, cut into large chunks
    • 1/2 swede, cut into large chunks
    • 2 leeks, sliced, green and white parts
    • 2 vegetable stock cubes, to taste

    Preparation:30min  ›  Cook:2hours  ›  Extra time:2hours30min  ›  Ready in:5hours 

    1. Put all the lamb into a large saucepan. Cover with water add salt and pepper then simmer over a medium heat for 45 minutes or more until cooked and tender.
    2. Optional: take the meat out, cut it into smaller pieces then return it to the saucepan. Skim off some of the fat from the surface of the water.
    3. Add the potatoes, carrots, parsnip and swede which should be cut into chunks of similar size to ensure similar cooking times. Leave to simmer for another 45 minutes.
    4. Add the sliced leeks and vegetable stock cubes, season again if desired and leave to boil for twenty minutes.
    5. Serve at this time or leave to cool and reheat the next day. Best served with crusty bread.

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    Reviews in English (7)


    Something else. Every welsh cook has their own cawl, but this is my preference. I believe it is absolutely essential to make this a day ahead, and eat it the next day, when it is thicker and all the flavours have matured. But if you like a brothy soup, it's very nice on the day it's made also. Add, swap and change ingredients as you see fit.  -  18 Nov 2009  (Review from Allrecipes UK & Ireland)


    Really loved this cawl. I made it to the letter and used lamb neck. I tried it the next day and agree with riallews - it does taste better! Nice for freezing, too.  -  28 Feb 2011  (Review from Allrecipes UK & Ireland)


    I made it with some nice lamb chops from the butcher, went down a treat. Definitely recommend cooking it the day before you plan to eat it.  -  14 Oct 2011  (Review from Allrecipes UK & Ireland)