By eatmundo · July 5, 2026
Same ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Welsh Cawl. The percentage is the share of ingredients the two recipes have in common.
Gaisburger Marsch (Swabian Beef and Noodle Stew)In Germany · same ingredients· Same technique57%
Classic American Pot RoastIn the USA · same ingredients55%
Garbure: Hearty Gascon Vegetable Soup with Confit DuckIn France · same ingredients54%
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.
According to eatmundo's ingredient comparison, the closest dish to Welsh Cawl from another cuisine is Gaisburger Marsch (Germany): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 2 tablespoons of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Brown 600g 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 450g potatoes, 250g carrots, 150g parsnip and 200g 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 300g leeks and shred 200g 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
What is Welsh Cawl?
Welsh Cawl is a traditional Welsh soup or stew. It is essentially made with lamb, potatoes, carrots, turnips, parsnips, onions, leeks and parsley, and is typically served as a hearty meal during colder months.
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 for the final 15-20 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 vegetable 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?
In this recipe the Cawl simmers for 1 hour 45 to 50 minutes in total: the lamb simmers alone for 1 hour, the root vegetables are then added for 30 minutes, and the leeks and cabbage go in for the final 15-20 minutes. It is ready when the lamb is fall-apart tender and the root vegetables are soft when pierced with a fork.
