Welsh Cawl

Kathy D


This cawl recipe was given to Jamie Oliver by someone who won awards for making cawl. You can substitute beef for the lamb if you prefer. It's best when given at least a day in the refrigerator (up to three). Can be enjoyed with a wedge of good cheese and a slice of rustic bread. Enjoy! Note: time does not include refrigeration.


★★★★★ 1 vote

1 Hr
1 Hr
Stove Top


  • ·
    sea salt and freshly ground black pepper, to taste
  • 1 large
  • 2 1/4 lb
    lamb neck fillet, bone in, but into 2-inch chunks
  • 2 1/4 lb
    swede (rutabaga)
  • 2
  • 3
    russet potatoes
  • 2
  • 3 large

How to Make Welsh Cawl


  1. Put 8 cups of water and 2 teaspoons of salt into a large pot and bring to a boil
  2. Roughly chop the onions and add them to the pot of boiling water. Add the chunks of lamb, or beef. You can also put the bone into the water for extra flavor. Bring the water back to a boil. Use a spoon to take the foam off the surface of the water. Turn the heat down and simmer for about 10-15 minutes , or until cooked through.
  3. Peel and cut the swede (rutabaga) into about one inch chunks. Add to the pot and bring to a boil. Simmer for another 15-20 minutes, or until the swede is tender.
  4. Peel the carrots and slice in an angle into one-inch pieces. Bring to a boil, then simmer for an additional 15-20 minutes or until tender.
  5. Peel the potatoes and cut into quarters, so the pieces are roughly the same size. Add the potatoes to the pot, bring to a boil, then simmer for another 15-20 minutes.
  6. Peel the parsnips and slice on an angle into 1-inch pieces. Wash the leeks and slice them into 1-inch pieces. Add the parsnips and most of the leeks to the pan, bring to a boil, then simmer for 10 minutes with the lid on this time.
  7. Taste and season. Add the rest of the leeks. Put the lid on top and take off of the heat. If you left the bone in, you may take it out now. Let cool enough (not completely) so you can put the whole pot into the refrigerator (you may want to put a hot pad underneath the pot). Chill overnight OR up to three days for the most flavor!
  8. When you are ready to serve, let the pot come to a gentle simmer and completely heat through. Ladle into soup bowls and sprinkle some black pepper on top.

Printable Recipe Card

About Welsh Cawl

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: UK/Ireland

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