Cawl - The perfect welsh lamb stew

We love a bowl of cawl in Wales! It's one of my favourite comfort foods after a long day at work. Cawl is so simple to make but packs so much flavour! I will always remember the warm feeling of seeing a pot of cawl cooking away as I would walk in through the front door many years ago after school, usually soaking wet after walking back through the welsh countryside from the bus stop.

Try making this amazing bowl of cawl -

Serves 6


1kg lamb neck bone in

4 carrots

1 celery stick

1 onion

5 bay leaves

Bunch of parsley stalks

2 litres water

900g swede

2 parsnips

2 potatoes

2 leeks




  1. Heat 3 tbsp of oil in a pan. Season and brown off your lamb neck.
  2. Once brown add the water, 1 whole carrot, onion, celery, bay leaves and parsley. Bring to the boil and let simmer for 1 hr 20 mins until tender.
  3. Discard the onion, carrot, celery, bay leaves and parsley to the bin. Peel the meat off the bone then add back into the stock.
  4. Peel and cut the swede into chunks. Add to the stock bring to the boil and let simmer for 15 minutes.
  5. Peel the carrots and parsnips then cut on an angle. Add to the stock and bring to the boil. Let simmer for 15 minutes.
  6. Now peel the potatoes and cut into quarters. Once the carrot has softened add them into the stock and bring to the boil. Let simmer until potatoes are tender.
  7. Taste and season, then add the raw leeks.


Serve with some crispy bread and some hafod cheese. Enjoy :)

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