🇬🇧 United Kingdom · Food
Welsh Cawl
By eatmundo · July 5, 2026
A truly hearty and traditional Welsh lamb and vegetable broth, Cawl is a deeply satisfying one-pot meal. Slow-cooked to perfection, it features tender lamb, root vegetables, and leeks, providing warmth and nourishment, especially on a chilly day.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Brown 700g of diced lamb shoulder (about 2-3 cm pieces) in batches for 5-7 minutes until well-coloured on all sides. Remove the lamb and set aside.
- 2
Reduce heat to medium, add 1 large chopped onion to the pot, and sauté for 5-7 minutes until softened and translucent, scraping up any delicious browned bits from the bottom of the pot. Don't let it burn!
- 3
Return the browned lamb to the pot. Add 2 litres of good quality lamb or vegetable broth, 1 bay leaf, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour.
- 4
Peel and chop 2 large potatoes, 2 medium carrots, 1 large parsnip, and 1 medium turnip into chunky pieces (approximately 2cm). Add these hardy root vegetables to the simmering lamb broth.
- 5
Continue to simmer, covered, for another 30 minutes, or until the lamb and vegetables are wonderfully tender. The aroma should be rich and inviting at this stage, filling your kitchen with warmth.
- 6
Wash and slice 3 large leeks and 1/4 head of savoy cabbage (or other green cabbage) into 2cm pieces. Add them to the pot and cook for a final 15-20 minutes until the leeks and cabbage are soft but still retain their vibrant green colour.
- 7
Remove the bay leaf, taste, and adjust seasoning as necessary. Ladle generous portions of this rustic Cawl into bowls, garnishing with plenty of fresh chopped parsley before serving.
Frequently Asked Questions
Which cut of lamb is best for Welsh Cawl to achieve that desired tender, fall-apart texture?+
For a rich and tender Cawl, opt for lamb shoulder or neck fillet, as these cuts benefit from slow simmering to become incredibly succulent and flavorful.
Should all the vegetables for Welsh Cawl be added at the same time, or staggered during cooking?+
Stagger the vegetables, adding harder roots like potato, carrot, turnip, and parsnip earlier, and softer greens like leek and cabbage towards the final 30-45 minutes to prevent them from becoming overly mushy.
What kind of broth is recommended for a traditional Welsh Cawl, and can I use water instead?+
A good quality lamb or beef broth is highly recommended for depth of flavor; while water can be used, it will result in a less rich and robust stew.
How long does Welsh Cawl typically need to simmer, and how can I tell when it's perfectly cooked?+
Welsh Cawl should simmer for at least 1.5 to 2 hours, or until the lamb is fall-apart tender and all the root vegetables are soft when pierced with a fork.
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