British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cawl
Wales's ancient soul-warming broth of slow-cooked lamb, leeks, swede, and carrots — hearty yet delicate, and even better served the next day.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving585
Calories
44 g
Protein
21 g
Carbs
35 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cawl is considered Wales's national dish, a broth built around lamb or bacon simmered with leeks and root vegetables like swede and carrots. It developed as a one-pot meal cooked over an open fire in Welsh farmhouses, where the broth was often served as a first course and the meat and vegetables eaten afterward.
Listahan note
This version simmers the lamb neck or shoulder low and slow before the vegetables go in, giving the tougher cut time to soften and enrich the broth before the leeks, carrots, and swede are added, so they hold their shape rather than turning to mush.
Technique cues
- Brown the lamb pieces first in a hot pot before adding any liquid; the browned bits stuck to the bottom dissolve into the broth and add a savory depth a straight simmer wouldn't build.
- Add the swede and carrots partway through the lamb's cooking time rather than at the start, since they'll turn to mush if they simmer as long as the meat needs to.
- Add the leeks toward the end and simmer them only briefly — long cooking turns their texture slippery rather than tender.
- Skim the broth periodically as the lamb simmers; this cut renders a fair amount of fat that clouds the broth if it's left to cook back in.
Kitchen flow
- Parallel prep
- Prepare garnishes, sides, or serving dishes while Cawl handles its longest simmer or reduce step.
- Make-ahead
- Cawl is a genuine make-ahead dish — it actually tastes better the next day once lamb neck or shoulder have had time to meld; make it a day early and reheat gently. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Cawl is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the lamb neck or shoulder. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Cawl soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the lamb neck or shoulder.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1kg lamb neck or shoulder
Main protein or body
Purpose: kg lamb neck or shoulder gives Cawl its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large leeks
Aromatic base
Purpose: large leeks creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 carrots
Flavor support
Purpose: carrots supports the balance of Cawl and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 small swede (rutabaga
Flavor support
Purpose: small swede (rutabaga supports the balance of Cawl and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
peeled and chunked)
Flavor support
Purpose: peeled and chunked) supports the balance of Cawl and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Cawl is traditionally served in two courses in some households — the broth first with bread, then the meat and vegetables as the main plate — though serving it all together in one bowl is just as common today.
- It reheats and improves over a day or two in the fridge, similar to other broth-based stews, as the lamb keeps releasing flavor into the liquid.
- A sharp cheddar and crusty bread on the side are the traditional Welsh accompaniment, meant to be eaten alongside rather than stirred into the bowl.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the salt and pepper, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the lamb neck or shoulder.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the lamb neck or shoulder.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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