British & Irish

Cawl

Name: Cawl
Total time: 150 min
Yield: 6 servings
Cuisine: British & Irish
Ingredients: 1kg lamb neck or shoulder (bone-in); 2 large leeks (sliced thickly); 3 carrots (chunked); 1 small swede (rutabaga; peeled and chunked); 500g potatoes (peeled and chunked); 1.5 liters water; salt and pepper

Wales's ancient soul-warming broth of slow-cooked lamb, leeks, swede, and carrots — hearty yet delicate, and even better served the next day.

150 minutes

Serves 6

Soup

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Simmer the meat: Place the lamb in a large pot and cover with the cold water. Bring to a boil, skim off any scum that rises to the surface. Reduce the heat, cover, and simmer very gently for 1.5 hours until the meat is tender.

2
Prepare the broth: Remove the lamb from the pot and set aside to cool slightly. Skim excess fat from the surface of the broth.
3
Add the root veg: Add the chunked carrots, swede, and potatoes to the broth. Bring back to a simmer and cook for 20 minutes.
4
Shred the meat: While the vegetables cook, pull the lamb meat from the bones and shred it into bite-sized pieces. Discard the bones and fat.
5
Finish the soup: Return the shredded lamb to the pot. Add the thickly sliced leeks. Simmer for a final 10 minutes until the leeks are tender but still bright green.
6
Serve: Season generously with salt and coarse black pepper. Ladle into deep bowls and serve with crusty bread and mature Welsh cheese.

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