Traditional Welsh Cawl

As the weather gets colder and the days get shorter it’s always nice to have something warm and comforting for dinner. My husband and son love this traditional Welsh Cawl and it’s so easy to make.

Cawl (pronounced like ‘cowl’) is regarded as the national dish of Wales. I had never had it until I came to Wales for a visit a few years ago and I can say that although it is a simple dish of meat, vegetables and broth, it is a true comfort food. My husband and I also recently looked up some of the national dishes of Canada and the list included Tim Bits, Beaver Tails, Nanaimo Bars and Poutine (which made me equally hungry and home sick!).

So now to the recipe! You can find the original recipe here, which is from Jamie and Jimmy’s Friday Night Feast. I’ve added and omitted things here and there as I tend to do when I cook.


Sea Salt
Freshly ground pepper
1/4 cup chopped onions
Lamb (I used 5 lamb chops)
3 carrots
4 potatoes
2 parsnips
1 leek
1 tsp basil
1 tsp oregano



  1. In a large pan bring 2 litres of water and 2 teaspoons of salt to the boil.
  2. Add the onion and the lamb to the pan and bring to the boil. Skim away any scum from the surface and simmer for 10 to 15 minutes until the meat is cooked. Remove the meat from the pan and strip the meat from the bone. Return the meat back to the pan.
  3. Wash, peel and chop all of the vegetables into large chunks. Remove the outer leaves from the leek, slice and wash.


  4. Add the carrots to the pan and simmer with the lid on for 15-20 minutes until they are tender. Add the potatoes and repeat until they are tender.
  5. Add the parsnips, leeks, basil and oregano to the pan and simmer for 10 minutes with the lid on. Taste and season as needed.

  6. Put the lid on the pan and put in the fridge over night so the flavours develop. The cawl can be left in the fridge for up to 3 days.
  7. Reheat on the stove and serve with crusty bread and mature cheddar.


…and enjoy!

I hope you have a wonderful weekend, thanks for reading!

sign off


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