Welsh lamb stew

Satisfy hearty appetites with this tender lamb and vegetable stew, it's great winter food
Welsh lamb stew
  • Rating:
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 2 kg lamb shoulder, diced
  • olive oil
  • 2 litres lamb stock
  • 4 bay leaves
  • 1 sprigs rosemary
  • 2 medium potatoes, coarsely diced
  • 2 leeks, coarsely diced
  • 2 swede, coarsely diced
  • 4 leaves Savoy cabbage
  • 2 carrots, coarsely diced
  • fresh crusty bread, to serve


1. Season the diced lamb with salt and pepper and put into a large heavy-based pan with a little olive oil. Cook over a medium heat for a few minutes until golden brown.

2. Cover with the lamb stock, bring to the boil and skim off any fat and scum that rises to the surface. Add the bay leaves and rosemary and simmer for an hour.

3. Add the potatoes to the meat and cook for a further 15 minutes. Add the remaining vegetables and cook for a further 15 minutes until tender.

4. When the vegetables and potatoes are cooked the stock should be thickened to a stew.

5. To serve: sprinkle with chopped parsley and serve with fresh crusty bread.

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