Cawl

About This Recipe

Cawl (pronounced 'cowl') is the oldest surviving Welsh recipe and arguably the country's most iconic dish. The word itself simply means 'broth' or 'soup' in Welsh, but Cawl has come to refer specifically to a hearty one-pot stew of neck of lamb or hogget slow-cooked with leeks — Wales's national vegetable — alongside swede, carrots, and potatoes. Traditionally made the day before and reheated, the fat solidifies overnight and can be removed, leaving a cleaner, richer broth. Every Welsh family has its own version, but the combination of tender lamb and sweet leeks is constant.

Ingredients

Serves 6

• 1 kglamb neck or shoulder, cut into large pieces
• 3 largeleeks, sliced into rounds
• 3 mediumcarrots, peeled and cut into chunks
• 1 mediumswede, peeled and cubed
• 3 mediumpotatoes, peeled and cubed
• 1 mediumparsnip, peeled and cubed
• 1 mediumonion, roughly chopped
• 2 litreswater or light lamb stock
• 2 bayleaves
• 1 sprigfresh thyme
• 1 tspsalt and pepper to taste
• 1 handfulfresh parsley, chopped

Instructions

1. 1

   Brown the lamb

   In a large heavy-based pot, brown the lamb pieces on all sides over high heat. You may need to do this in batches.

2. 2

   Build the broth

   Add the onion and pour in the water or stock. Add bay leaves and thyme. Bring to the boil, skim off any foam, then reduce heat and simmer gently for 1 hour.

3. 3

   Add root vegetables

   Add carrot, swede, parsnip, and potatoes. Season with salt and pepper. Continue simmering for 30 minutes until vegetables are just tender.

4. 4

   Add leeks

   Stir in the sliced leeks and cook for a further 15 minutes until they are soft but still holding their shape.

5. 5

   Finish and serve

   Remove bay leaves and thyme. Taste and adjust seasoning. Ladle into deep bowls, scatter with parsley, and serve with crusty bread or Welsh rarebit on the side.

Variations

• •

  Use bacon hock or smoked ham for a smokier version.

• •

  Add pearl barley for a thicker, heartier stew.

• •

  Replace lamb with chicken for a lighter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months. Improves with time.

Frequently Asked Questions