Cawl (Welsh Lamb and Leek Stew)
In short: A Welsh broth of tender lamb, leeks, carrots, swede and potatoes, simmered slowly and served with bread and cheese. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 285 kcal
Cawl is one of the national dishes of Wales, a broth-stew of lamb and root vegetables with leeks added near the end. The lamb simmers on the bone until the meat falls away and the broth turns rich, then the vegetables go in one by one so each keeps its shape. It is served in deep bowls with bread and strong cheese, and it is traditionally better the next day. Every Welsh family has its own version, so use whatever root vegetables you have.
Instructions
- Put the lamb in a large pot with the water, onion, bay leaves, peppercorns and salt. Bring to a boil, skim off the foam, then simmer gently, partly covered, for 1 1/2 hours until the lamb is very tender.
- Lift out the lamb and let it cool a little. Pull the meat from the bones in chunks, discarding the bones and any gristle, and skim the fat from the surface of the broth.
- Bring the broth back to a simmer. Add the carrots and swede and cook for 10 minutes, then add the potatoes and cook for 15 minutes more.
- Add the leeks and the lamb and simmer for 8 to 10 minutes, until all the vegetables are tender and the leeks are soft.
- Season to taste and stir in the parsley. Serve in deep bowls with crusty bread and a wedge of strong cheese.
Tips
- Make the broth and meat a day ahead and chill them, so the fat sets on top and lifts off easily. Add the vegetables on the day for the freshest texture.
- Parsnips or turnips can replace some of the root vegetables. Lamb neck and shoulder are best because the bones give the broth body.
Questions and answers
What is cawl?
Cawl is a traditional Welsh broth-stew of lamb and root vegetables, with leeks as the signature ingredient. It is eaten as a main meal with bread and cheese.
Does cawl taste better the next day?
Yes, the flavors deepen overnight. Keep it in the fridge for up to 4 days and reheat it gently.
What do you eat with cawl?
Crusty bread and a wedge of strong cheese such as Caerphilly or mature cheddar are the classic accompaniments.
How long does it take to make Cawl (Welsh Lamb and Leek Stew)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Cawl (Welsh Lamb and Leek Stew)?
About 285 kcal per serving, with 23 g of protein, 30 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 30 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
