Traditional Welsh Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A warming Welsh lamb stew slow-cooked with tender lamb shoulder and an assortment of root vegetables in a rich broth. This British-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1.5-inch cubes lamb shoulder
• 2 tbsp olive oil
• 2 medium, sliced leeks
• 3 medium, peeled and chopped carrots
• 1 medium, peeled and diced turnip
• 3 medium, peeled and cubed potatoes
• 3, minced garlic cloves
• 4 cups beef or lamb broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Pat dry 2 lbs lamb shoulder cubes and season with 1 tsp salt and 1/2 tsp black pepper. Dredge in 2 tbsp all-purpose flour until lightly coated.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Brown lamb cubes on all sides, about 5 minutes, then remove and set aside.
3. Step 3: Add 2 sliced leeks, 3 minced garlic cloves, 3 chopped carrots, 1 diced turnip, and 3 cubed potatoes to the pot. Sauté for 5 minutes until vegetables begin to soften.
4. Step 4: Return lamb to the pot and pour in 4 cups beef or lamb broth. Add 2 sprigs fresh rosemary and 3 sprigs fresh thyme.
5. Step 5: Bring stew to a boil, then reduce heat to low and simmer covered for 2 hours until lamb is tender and vegetables are cooked through.
6. Step 6: Remove rosemary and thyme sprigs. Adjust seasoning with salt and pepper. Serve hot with crusty bread or mashed potatoes.