Cawl
The national dish of Wales: a slow-cooked broth of lamb, leeks, swede and potatoes.
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Serves
- 6
- Level
- Easy
Cawl is traditionally eaten over two days, with the broth served first and the meat and vegetables afterwards. Today it's usually eaten all together.
It tastes even better the next day, served with crusty bread and a wedge of Caerphilly cheese.
Cawl
2 hr 50 min total · approx. 450 kcal per serving
Ingredients
Servings
Method
- Brown the lamb in the oil in a large pan. Add the onion and cook for 5 minutes.
- Pour in the stock, bring to a simmer and skim. Cover and cook gently for 1½ hours.
- Add the carrots, swede and potatoes and simmer for 40 minutes.
- Add the leeks and cook for 10 minutes more. Remove the bones, season and stir in the parsley.
Cook's noteChill it overnight and lift off the fat before reheating.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
