Welsh cawl with lamb and swede

Name: Welsh cawl with lamb and swede
Total time: 2 h
Cuisine: Welsh
Ingredients: 600g lamb neck fillet, cut into chunks; 2 leeks, sliced; 2 carrots, chopped; 300g swede, peeled and diced; 500g potatoes, peeled and diced; 1.5l dairy free egg free gluten free lamb stock; 2 bay leaves; 1 tbsp olive oil; 2 tbsp fresh parsley, chopped

A hearty Welsh broth of lamb, potatoes, swede and leeks. Even better the next day.

Time2 hr
LevelEasy
Costabout £5.45 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

600 glamb neck filletcut into chunks
2leekssliced
2carrotschopped
300 gswedepeeled and diced
500 gpotatoespeeled and diced
1.5 ldairy free egg free gluten free lamb stock
2bay leaves
1 tbspolive oil
2 tbspfresh parsleychopped

Method

1
Heat the oil in a large pan and brown the lamb for 8 minutes.
8 min
2
Add the stock and bay leaves. Bring to the boil, skim off any scum, then simmer for 1 hour.
60 min
3
Add the carrots, swede and potatoes and simmer for 25 minutes.
25 min
4
Stir in the leeks and cook for 10 minutes until soft.
10 min
5
Remove the bay leaves. Season with black pepper.
6
Serve in deep bowls, topped with parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.