Cawl
A hearty Welsh broth of slow-simmered lamb, sweet leeks, swede, and root vegetables in a deeply comforting, savoury broth.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large stockpot
- •chopping board
- •chef's knife
- •slotted spoon
- •ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 34 g
- fibre
- 6 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Place the lamb neck into a large stockpot and pour over the cold water.
- 2
Bring the pot to a gentle boil over medium heat on the hob.
- 3
Skim off any grey froth from the surface using a slotted spoon.
- 4
Add the salt, black pepper, and thyme sprigs to the simmering liquid.
- 5
Reduce the heat to low, cover with a lid, and simmer gently for one hour.
- 6
Add the diced swede and carrots to the pot and simmer for twenty minutes.
- 7
Stir in the potato chunks and continue cooking for fifteen minutes until tender.
- 8
Add the sliced leeks and cook gently for ten minutes until tender and bright.
- 9
Remove the thyme sprigs and taste the broth, adding extra salt if needed.
- 10
Ladle the hot broth, lamb, and vegetables into wide bowls and scatter over fresh parsley.
Chef's tips
Make cawl a day ahead for the best depth of flavour, as resting allows the meat juices and root vegetables to meld together. You can cool the broth overnight in the fridge to easily lift off any solidified surface fat before reheating.
Ingredient substitutions
- lamb neck chops → beef shin or brisket cut into large chunks
- swede → parsnips or turnips
Storage
Store cooled cawl in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob until piping hot throughout.
Common mistakes to avoid
- •Boiling the broth too vigorously, which turns the broth cloudy and toughens the lamb.
- •Adding the leeks too early, causing them to break down and lose their vibrant green colour.
Serving suggestions
Cooked Cawl?
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