Cawl is a Welsh dish. In modern Welsh the word is used for any soup or broth; in English it refers to a traditional Welsh soup, usually called cawl Cymreig (literally ‘Welsh soup’) in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.
- 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
- 2 litres/3 pints 10½fl oz lamb stock
- 225g/8oz potatoes, peeled and roughly chopped
- 225g/8oz onions, roughly chopped
- 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
- 225g/8oz carrots, peeled and roughly chopped
- 225g/8oz swede, peeled and roughly chopped