Cawl (Cawl)
Overview
Cawl is the national dish of Wales, a broth of lamb and root vegetables. Lamb neck or shoulder is simmered slowly until tender, then potatoes, swede, carrots and leeks are added and cooked in the meaty broth. Traditionally the broth was served first and the meat and vegetables afterwards, but today it is usually eaten together in one bowl. It is often served with crusty bread and a piece of Caerphilly or other Welsh cheese on the side, and it tastes best reheated the next day.
History
Cawl has been made in Welsh farmhouses for centuries, cooked in an iron pot over the fire with salted bacon or mutton and whatever vegetables were available. It is especially associated with St David's Day on 1 March, when many families and schools make it. Recipes vary by region and family, and many people still make it with leftover Sunday lamb.
Main ingredients
Lamb neck or shoulder, leeks, potatoes, swede, carrots, parsley. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Potato soups · Leek soups
Recipe outline serves 4 · ~170 min
Ingredients
- 1 kg lamb neck or shoulder
- 3 leeks, sliced
- 4 potatoes, 1 small swede, 3 carrots
- 1 onion
- 2 l water or stock
- parsley
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the lamb in water with the onion for 1.5 hours, skimming often.
- Add the potatoes, swede and carrots and cook for 30 minutes.
- Add the leeks and cook for 15 minutes.
- Shred the meat, season and serve with parsley.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
