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bowl of cawl

Cawl - A Welsh Broth

Cowbridge Kitchen

Because of its origins Cawl has no set recipe, in fact it is tradition that any vegetables can go into this broth. One thing is pretty much constant in the Cawl recipe, that is Lamb is the meat of choice and often neck of Lamb is used.

This Welsh broth is a typical example of a traditional Welsh soup, in fact the word 'Cawl' means 'Broth' and It is traditionally made with the left over vegetables and off cuts of meat.

This traditional Welsh recipe is just one of many old fashioned recipes that have found a new place in todays modern culture as we look for great ideas to save money in the kitchen.


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This broth takes over 20 hours to make in the slow cooker
20 mins Prep.
20hr Cooking time.
Cooking timer Time
This is per 250 ml serving
Calories: 280
Protein: 19g
Fat: 8.5g
Carbohydrates: 32.5g
Fiber: 2.5g
Sugar: 2g
Nutritional information Nutrition
This recipe is to serve upto 6 people Table for Two Servings
Easy : This is an easy recipe, even for a novice cook. Chefs hat Difficulty
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How to make Cawl

Cawl is a modern Welsh word used as a generic term for any soup, but historically Cawl was a broth made from Lamb and Vegetables.

Cawl came from the poor house, as it was a way of using up leftovers of meat and vegetables. As Lamb was the most popular meat available in the Welsh Valleys at the time.

Cawl is recognised as the National dish of Wales, but if you are on the look out for some classic Welsh cuisine look no further than this classic Welsh Rarebit recipe. Cheese on toast Welsh style.


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serving tray Cuisine:Welsh
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ingredients

400 g Diced Lamb
260 g Diced Potatoes
200 g Sliced Leeks
200 g Diced Parsnips
200 g Sliced Carrots
250 g Diced Swede
700 ml Lamb Stock
Salt & Pepper to season

Cooking Instructions

  1. Peel and Dice all of the vegetables
  2. Make up 700 ml of Lamb Stock
  3. Set your Slow Cooker to low
  4. Add all of the vegetables to the cooker
  5. Season with 1 teaspoon of salt and 1 teaspoon of pepper
  6. Add the diced Lamb and mix together.
  7. Mix in the Vegetable stock, cover and cook for 17 - 20 hours.
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Tips -
Other ideas:
' This broth is best served with fresh crusty bread. You can even make your own Bread to make this Cawl even more authentic ...' '