Lunches
Cawl
The Quirky Foodster Team
Ingredients
- 800 g (1.75 lb) lamb neck or shoulder, bone-in, cut into pieces
- 2 litres (8 cups) water or lamb stock
- 3 leeks, sliced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 swede (rutabaga), diced
- 1 onion, chopped
- 2 bay leaves
- Fresh parsley, chopped, to garnish
- Salt and pepper, to taste
Method
- Place the lamb in a large pot with the water or stock, onion and bay leaves. Bring to a boil, skimming off any foam.
- Reduce heat and simmer, covered, for 1.5 hours, until the lamb is very tender.
- Remove the lamb, shred or chop the meat, discard any bones, and return the meat to the pot.
- Add the carrots, swede and potatoes, and simmer for a further 25-30 minutes until tender.
- Add the sliced leeks in the final 10 minutes of cooking, so they retain some texture.
- Season with salt and pepper, remove the bay leaves, garnish with fresh parsley, and serve hot.
Introduction: Cawl, a hearty broth of lamb and root vegetables, is widely regarded as Wales's national dish.
Cultural Background: Cawl, a hearty broth of lamb and root vegetables, is widely regarded as Wales's national dish. Traditionally simmered slowly and often served on the second day when the flavours have fully developed, it's a comforting, deeply rooted symbol of Welsh home cooking, especially prominent around St. David's Day.
Tips: Cawl is traditionally even better the next day, once the flavours have had time to meld — make ahead if possible. Add the leeks late so they don't overcook and lose their character. Serve with a chunk of crusty bread and Welsh cheese on the side, as is traditional.
Variations: Use Welsh lamb specifically for the most authentic, traditional flavour. Add a handful of pearl barley for a heartier, thicker broth. Some regional versions include swede and turnip together for extra depth. A vegetarian version can be made with vegetable stock and extra root vegetables or pearl barley in place of lamb, though this departs from the traditional recipe.
Storage: Refrigerate in an airtight container for up to 4 days; flavour improves the next day. Freeze for up to 3 months.
Reheating: Reheat gently on the stovetop, adding a splash of water or stock if the broth has thickened.
Nutrition: Per serving (approx.): 320 kcal, 24 g protein, 22 g carbohydrates, 15 g fat, 5 g fibre.
FAQs:
Q: Is cawl traditionally better the next day?
A: Yes, many Welsh households consider cawl to taste even better after resting overnight, as the flavours deepen.
Q: What's traditionally served alongside cawl?
A: Crusty bread and a wedge of sharp Welsh cheese, such as Caerphilly, are the classic accompaniments.
Q: Can I use a different cut of lamb?
A: Yes, lamb neck or shoulder are traditional for their flavour when slow-cooked, though leg can also be used.
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