Cawl

Name: Cawl
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: British
Ingredients: 750 g lamb neck or shoulder (in large pieces, on the bone if possible); 1.5 l water; 3 leeks (white and green parts kept separate, sliced); 2 carrots (in chunks); 300 g swede (in chunks); 500 g potatoes (peeled, in chunks); salt and ground black pepper; chopped parsley, crusty bread and Caerphilly cheese, to serve

Wales' slow-cooked lamb and leek broth, served with bread and a wedge of Welsh cheese.

By SerenAI-assistedApproved for publication by BeneRecipes Editor on 2 October 2026Updated 1 October 2026

Prep: 20 min
Cook: 1 hr 45 min
Total: 2 hr 5 min
Makes: 6 servings
Difficulty: Easy

Jump to recipe

A bowl of meaty Welsh cawl with bread — Photo: Worm That Turned · CC BY-SA 4.0 (cropped)

Cawl (pronounced "cowl") is often called the national dish of Wales. It is a one-pot broth of lamb, leeks and root vegetables, simmered slowly and eaten from a bowl with bread and a piece of Caerphilly or Welsh Cheddar. Every family has its own version; older recipes used bacon or beef as well as lamb.

Cawl is traditionally even better reheated the next day.

Ingredients

6 servings

750glamb neck or shoulder, in large pieces, on the bone if possible
1½lwater
3leeks, white and green parts kept separate, sliced
2carrots, in chunks
300gswede, in chunks
500gpotatoes, peeled, in chunks
salt and ground black pepper
chopped parsley, crusty bread and Caerphilly cheese, to serve

Equipment

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Method

1
Put the lamb and water in a large pan, bring to the boil and skim. Cover and simmer gently for 1 hour. Add the white parts of the leeks, the carrots, swede and potatoes and simmer for another 40 minutes until tender.
Photo: Serenpop · CC BY-SA 4.0 (cropped)
2
Lift out the lamb, remove any bones and return the meat to the pot. Add the green leek tops for the last 5 minutes. Season well, scatter with parsley and serve in bowls with bread and cheese.
Photo: Serenpop · CC BY-SA 4.0 (cropped)

Tips

Two meals from one pot: some Welsh families serve the broth first, then the meat and vegetables as a second course.

If it goes wrong

Problem	Likely cause	Fix
Broth greasy	Fatty lamb	Chill overnight and lift off the fat, or skim well while simmering

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