Cawl

Name: Cawl
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Welsh
Ingredients: 900g Welsh lamb shoulder or neck, bone-in; 2L cold water; 3 leeks, thickly sliced; 3 carrots, diced; 2 parsnips, diced; 3 medium potatoes, diced; 1 swede, diced; 1 tsp fresh thyme; 2 bay leaves; salt and pepper to taste; flat-leaf parsley to garnish

A traditional Welsh lamb and leek soup-stew, simmered long and slow, often described as the very soul of Welsh cooking.

Total time

120 min

Prep

20 min

Cook

100 min

Difficulty

easy

Cuisine

Welsh

Ingredients

900gWelsh lamb shoulder or neck, bone-in

2Lcold water

3leeks, thickly sliced

3carrots, diced

2parsnips, diced

3medium potatoes, diced

1swede, diced

1 tspfresh thyme

2bay leaves

salt and pepperto taste

flat-leaf parsleyto garnish

Instructions

Cover lamb in cold water. Bring to a boil and skim. Add thyme and bay leaves.

Simmer 1 hour. Remove lamb. Discard bones and shred meat.

Add carrots, parsnip, swede and potato to the stock. Simmer 20 minutes.

Return lamb and add leeks. Cook 10 more minutes. Season.

Serve in large bowls with a scatter of parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

117

Protein

2.8g

Fat

1.2g

Carbs

27.3g

Fiber

6.3g

Sodium

51mg

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