How to Make Lamb Cavel – A Traditional British Lamb Stew

 

Lamb Cavel is a lesser-known but richly satisfying traditional British lamb stew, thought to have roots in rural English and Scottish cooking. This rustic dish combines tender lamb with root vegetables and a rich, savoury gravy, slowly cooked until melt-in-the-mouth perfection. If you're looking for a warming meal with simple ingredients and big flavour, lamb cavel is well worth adding to your repertoire.

--- published by foodie Parmod.

✅ What Is Lamb Cavel?

Lamb Cavel is a hearty, slow-cooked stew typically made with lamb neck or shoulder, onions, carrots, and sometimes barley or swede, simmered in a thick, meaty gravy. Often served with mashed potatoes or crusty bread, this comforting dish is perfect for colder weather or Sunday dinner.

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🛒 Ingredients for Lamb Cavel

For 4 servings:

800g lamb neck or shoulder (on the bone is ideal), cut into chunks

2 tbsp plain flour

Salt and black pepper, to season

2 tbsp vegetable oil or dripping

2 onions, sliced

2 carrots, peeled and chopped

1 parsnip or swede, peeled and chopped (optional)

2 garlic cloves, minced

1 tbsp tomato purée

1 tsp dried rosemary or fresh thyme

500ml lamb or beef stock

1 bay leaf

1 tbsp Worcestershire sauce (optional)

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🔪 How to Make Lamb Cavel

1. Prepare and season the lamb

Pat the lamb dry and toss it in flour seasoned with salt and pepper. This helps seal the meat and thicken the stew later.

2. Brown the meat

In a large casserole dish or heavy-based saucepan, heat the oil over medium-high heat. Brown the lamb in batches, making sure it's golden on all sides. Remove and set aside.

3. Cook the veg

In the same pan, reduce the heat slightly and add the onions. Cook for 5–7 minutes until softened and golden. Add the garlic, carrots, and parsnip (if using), and cook for a few more minutes.

4. Build the stew

Stir in the tomato purée and herbs. Return the lamb to the pot, then pour in the stock. Add the bay leaf and Worcestershire sauce. Stir well, bring to a simmer, then reduce the heat to low.

5. Slow cook

Cover with a lid and simmer gently for 1.5 to 2 hours, stirring occasionally. The lamb should be tender and falling apart, and the sauce rich and thick.

6. Serve hot

Remove the bay leaf, season to taste, and serve with creamy mashed potatoes or crusty bread. A side of buttered cabbage or peas makes a perfect finishing touch.

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🍽️ What to Serve with Lamb Cavel

Mashed potatoes – Creamy mash soaks up the rich gravy beautifully.

Crusty bread – Ideal for mopping up the last of the sauce.

Buttered greens – Try cabbage, kale, or spring greens for colour and balance.

Pickled red cabbage – Adds a tangy contrast to the savoury stew.

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💡 Tips for Perfect Lamb Cavel

Use bone-in lamb: Bones add extra flavour and richness to the stew.

Cook low and slow: Don’t rush – long cooking gives tender meat and deep flavour.

Leftovers: This dish tastes even better the next day! Store in the fridge for up to 3 days.

Freezer-friendly: Freeze in portions for easy future meals.

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❄️ Can You Freeze Lamb Cavel?

Yes! Lamb Cavel freezes very well. Once cooled, portion it into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly on the hob or in the microwave.

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📌 Final Thoughts

Lamb Cavel might not be as famous as shepherd’s pie or lamb hotpot, but it deserves a place in your kitchen. With rich, comforting flavours and traditional British roots, it’s a dish that’s both homely and deeply satisfying. Now that you know how to make lamb cavel, give it a go and treat yourself to a taste of old-fashioned cooking at its best.

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Love traditional British recipes? Explore our blog for more warming meals like steak and ale pie, cottage pie, and roast lamb with mint sauce – all written in British English with full cooking guides.

--- write ✍️ by foodie Parmod.