No image available
Member recipe

Welsh Cawl

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Member recipe by


Serves 6

A great traditional Welsh broth, cheap, easy and very tasty.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 900g of lamb
  • 50g pearl barley
  • 3-4 scraped and sliced carrots
  • 2 sliced onions
  • 1 peeled and chopped swede
  • 3 Leeks chopped into chunks (keeping the greener end as this adds colour and flavour)
  • Small bundle thyme
  • 1 bayleaf
  • 900g potatoes cut into big chunks
  • 1 tbsp chopped parsley
  • 10 Black peppercorns
  • Can also use any fresh root vegetables that happen to be in season.


    1. Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
    2. Add the pearl barley, carrot, onions and swede. Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
    3. Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
    4. Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
    5. The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Debbie Ball's picture
Debbie Ball
18th Nov, 2018
There is no way any true welsh person would use pearl barley in their cawl.. This recipe is a JOKE.
27th Feb, 2012
My mother put cabbage in too. The truth be told the ingredients was probably what available.
30th Jan, 2012
My Cawl recipe has parsnips instead of carrots and swede, parsnips add a little sweetness and I add more finely sliced leeks just before cawl is ready, so as to add a loely colours and crunch. I haven't used barley either. I will try that when next I make cawl.
2nd Jul, 2011
In our house we find that cawl is best eaten the following day.
18th Mar, 2011
In cawl we use swede cut into chunks and not pearl barley and can also use beef instead of Lamb.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.