Serves 6, 30 minutes preparation, 1 hour cooking (or longer if preferred)

Sate your hunger dragon with this traditional Welsh Cawl recipe for St David’s Day. A hearty, flavoursome lamb stew, Cawl (Welsh for broth or soup) has been enjoyed for generations. Served with some crusty bread it’s guaranteed to make your heart, and the valleys, sing!


  • 450g Lamb shoulder or shank (boneless), cubed
  • Salt and Pepper seasoning to taste
  • 4 large Potatoes, peeled and cut into chunks
  • 6 Carrots, peeled and chopped
  • 1 Swede, peeled and diced
  • 1 Turnip, peeled and chopped
  • 2 Leeks, cleaned and sliced
  • 1 large Onion, peeled and chopped
  • 1-2 cubes Vegetable or Lamb stock
  • ½ Glass of red wine
  • 2 litres/3 pints of boiling Water (dependent on stew pot size)
  • Herbs (Rosemary or Thyme) to taste


1. Cube the lamb, removing any unwanted fat. Season and fry in a large frying pan with a drizzle of cooking oil to seal the meat.

2. Whilst the lamb is browning, place the stock in large stewing pot and dissolve in the boiling water.

3. Prepare and chop the Potatoes, Carrots, Swede, Turnip and Leeks and place into the pot with the dissolved stock. Then peel and chop the onion.

4. Once the meat is sealed, transfer the meat to the stewing pot. Fry the onions in the frying pan to absorb the lamb juices.

5. Once these are golden add these to the stewing pot, and add the herbs and season to your taste (more can be added later if required). Add a splash or ½ glass of red wine if you wish.

6. Place a lid on the pot and either transfer the Cawl to the preheated oven (180C) or leave to simmer on the hob for up to 1 hour until the vegetables and potatoes are soft, or longer if you wish for more tender meat.

7. Stir occasionally whilst cooking, and continue to season to taste.

8. When stewed to your satisfaction serve the Cawl immediately with a side of buttered crusty bread, and some Welsh Caerphilly cheese if you wish.

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