📝 About This Recipe
Widely considered the national dish of Wales, Cawl is a deeply comforting lamb and root vegetable soup that tastes like a warm hug from a Welsh grandmother. This slow-simmered masterpiece features succulent neck of lamb and the essential Welsh leek, creating a rich, clear broth that develops incredible depth over time. It is a rustic, seasonal celebration of the Welsh landscape, traditionally enjoyed with a wedge of sharp Caerphilly cheese and crusty bread.
🥗 Ingredients
The Meat and Base
- 2 lbs Lamb Neck or Shoulder (bone-in for the best flavor, cut into large chunks)
- 8-10 cups Water (enough to cover the meat and vegetables generously)
- 1 tablespoon Sea Salt (plus more to taste)
- 10 pieces Black Peppercorns (whole)
The Root Vegetables
- 1 large Rutabaga (Swede) (peeled and cut into 1-inch cubes)
- 3 large Carrots (peeled and sliced into thick rounds)
- 2 medium Parsnips (peeled and sliced into rounds)
- 3 large Potatoes (floury variety like Maris Piper or Russet, peeled and cubed)
- 1 large Onion (roughly chopped)
The Greens and Finishing
- 3 large Leeks (cleaned thoroughly and sliced into thick rings)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
👨🍳 Instructions
-
1
Place the lamb chunks in a large, heavy-bottomed stockpot or Dutch oven. Cover with the water and add the sea salt, peppercorns, and bay leaves.
-
2
Bring the pot to a gentle boil over medium-high heat. Once boiling, use a slotted spoon to skim off any gray foam or impurities that rise to the surface to ensure a clear broth.
-
3
Reduce the heat to low, cover, and simmer the lamb for approximately 1 hour. The meat should be starting to become tender but not yet falling off the bone.
-
4
Add the chopped onion, cubed rutabaga (swede), and carrots to the pot. Stir gently and continue to simmer for another 20 minutes.
-
5
Stir in the parsnips and the dried thyme. If the liquid level has dropped significantly, add a little more boiling water to keep the vegetables submerged.
-
6
Add the cubed potatoes to the pot. Simmer for an additional 20-25 minutes until the potatoes are tender but still holding their shape.
-
7
Once all the vegetables are soft, add the sliced leeks. Leeks cook quickly and you want them to retain their vibrant green color and a bit of texture, so only cook them for the final 10 minutes.
-
8
Taste the broth carefully. Adjust the seasoning with more salt and freshly ground black pepper as needed.
-
9
Remove the bones from the pot if desired, or leave them in for a rustic presentation. Stir in the fresh parsley just before serving.
-
10
For the most authentic experience, allow the Cawl to sit for 20 minutes off the heat before serving, or better yet, make it a day in advance to let the flavors mature.
💡 Chef's Tips
Always use bone-in lamb like neck or shank; the marrow provides the essential body and silkiness to the broth. Don't rush the skimming process at the beginning; removing the 'scum' is the secret to a beautiful, clean-tasting soup. If you can't find rutabaga, turnip is a suitable substitute, though it is slightly more peppery. Try to cut your vegetables into uniform, chunky sizes so they cook evenly and look rustic. Cawl is even better the next day—reheat it gently on the stove to avoid breaking up the potatoes.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty farmhouse bread slathered in salted Welsh butter. Pair with a wedge of sharp Caerphilly cheese or a strong mature Cheddar on the side. Traditionally, some people eat the broth first and then the meat and vegetables as a second course. A glass of cold Welsh cider or a malty ale complements the richness of the lamb perfectly. Garnish with an extra sprinkle of fresh parsley for a pop of color and brightness.