A bowl of lamb and chunky vegetable soup with buttered bread on the side

Cawl

Name: Cawl
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 8
Cuisine: Welsh
Ingredients: 1kg bone-in Welsh lamb neck or shoulder; 1 onion roughly chopped; 2 litres vegetable stock; 500g Maris Piper potatoes roughly chopped; 2-3 carrots roughly chopped or sliced; 750g swede peeled and roughly chopped; 2 large leeks sliced; handful of parsley leaves chopped

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 3 hrs and 40 mins

plus cooling

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Learn how to make traditional cawl, a comforting Welsh lamb stew with tender slow-cooked meat, chunky root vegetables and a richly flavoured broth

Egg-free

High-fibre

High-protein

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1kg bone-in Welsh lamb neck or shoulder
1 onion

roughly chopped
2 litres vegetable stock
500g Maris Piper potatoes

roughly chopped
2-3 carrots

roughly chopped or sliced
750g swede

peeled and roughly chopped
2 large leeks

sliced
handful of parsley leaves

chopped

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Nutrition: per serving

kcal384
fat21g
saturates9g
carbs21g
sugars11g
fibre7g
protein24g
salt0.85g

low

Method

step 1

Put the lamb in a large saucepan with the onion, vegetable stock and some seasoning. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 2 hrs 30 mins-3 hrs. Turn the heat off, then skim off any scum that has risen to the surface.
step 2

Remove the lamb from the pan and leave until cool enough to handle. Cut the meat off the bone and set aside. Add the potatoes, carrots and swede to the pan of stock, and return to the heat. Bring to a simmer and cook for 25-30 mins until just tender. Stir in the leeks and cooked lamb, then cook for a further 5 mins until the leeks are tender. Serve in bowls with a scattering of parsley.

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