Granny's Broth Cawl Mam Gu Welsh

Warm your soul with Granny's Broth Cawl Mam Gu Welsh, a traditional Welsh recipe brimming with rustic charm and hearty flavors. This comforting lamb and vegetable stew features tender bone-in lamb shoulder, vibrant root vegetables like carrots, parsnips, and swede, and fragrant leeks simmered to perfection in a rich broth. Slowly cooked for three hours, this nourishing one-pot meal offers a taste of heritage with every spoonful. Garnished with fresh parsley and served alongside crusty bread or authentic Welsh soda bread, it's an ideal dish for cozy evenings and family gatherings. Perfectly seasoned and steeped in tradition, this cawl promises warmth, nourishment, and a comforting slice of Welsh culinary history.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 750 grams Lamb shoulder (bone-in)
• 500 grams Potatoes (peeled and diced)
• 2 large Leeks (cleaned and sliced)
• 3 medium Carrots (peeled and chopped)
• 2 medium Parsnips (peeled and chopped)
• 1 small Swede (peeled and diced)
• 1 large Onion (peeled and diced)
• 2 Bay leaves
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 liters Water (or lamb stock)

Directions

Step 1

1. In a large, heavy-bottomed pot, place the lamb shoulder and cover with the 1.5 liters of water (or lamb stock). Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the top.

Step 2

2. Add the bay leaves, onion, and 1 teaspoon of salt. Cover the pot partially with a lid and allow the lamb to simmer gently for about 90 minutes until tender.

Step 3

3. Remove the lamb from the pot and let cool slightly. While the lamb cools, strain the broth to remove any bone shards or impurities. Return the broth to the pot.

Step 4

4. Once cooled, remove the lamb meat from the bones, discarding the fat and bones. Shred the meat into bite-sized pieces and set aside.

Step 5

5. Add the diced potatoes, carrots, parsnips, swede, and sliced leeks to the pot of broth. Bring the broth to a boil, then reduce to a simmer. Cook for 40–50 minutes, or until the vegetables are tender.

Step 6

6. Add the shredded lamb back to the pot and season with black pepper. Simmer for an additional 10–15 minutes to heat through and allow the flavors to meld.

Step 7

7. Taste and adjust seasoning if necessary. Remove the bay leaves before serving.

Step 8

8. Ladle the cawl into bowls and garnish with fresh chopped parsley. Serve hot, accompanied by crusty bread or traditional Welsh soda bread for dipping.

Nutrition Facts

Serving size	(3789.3g)

Amount per serving	% Daily Value*
Calories	2836.3

Total Fat 152.9g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat g
Cholesterol 562.5mg	0%
Sodium 3097.6mg	0%
Total Carbohydrate 227.7g	0%
Dietary Fiber 41.6g	0%
Total Sugars 50.2g
Protein 157.0g	0%

Vitamin D 0IU	0%
Calcium 485.4mg	0%
Iron 24.7mg	0%
Potassium 6459.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 21.5%

Carbs: 31.2%