Cawl: A Welsh Favourite

September is 'Let's Eat Balanced' month, which highlights the taste and nutritional benefits of British beef, lamb and dairy, as well as showcasing British farming. With this is mind, we thought it was a great chance to share a Welsh favourite.

Welsh Cawl is more than just a soup; it's a tradition and it’s a hearty, warming bowl of comfort that has been cherished for generations.

Based on the ‘Eat Welsh Lamb’ recipe which features succulent PGI Welsh Lamb shoulder or neck, fresh thyme, and a medley of vegetables, making it the perfect dish to enjoy on a chilly day.

Here’s what you’ll need to make Cawl:

Ingredients:

• 650g Lamb shoulder or neck, diced

• Sprigs of fresh thyme

• Seasoning

• 2 litres of vegetable stock

• 1 tbsp oil

• 1 large onion, roughly chopped

• 3 whole leeks, washed, trimmed, and sliced

• 4 large carrots, peeled and diced

• 1/2 swede or 2 parsnips, peeled

• 4 large potatoes or 12 small Rosedew potatoes, scrubbed and diced.

Method:

• In a large saucepan, fry the lamb until brown.

• Add the onion and leeks, and cook for 2 minutes, until soft. Add the remaining ingredients.

• Simmer on a low heat with the lid on until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.

• Best served with crusty bread, topped with salted butter and mature Welsh cheddar cheese.

  
  

🏴󠁧󠁢󠁷󠁬󠁳󠁿Welsh Cawl is a comforting, filling dish that's perfect for warming you up on a cold day. It's even better when reheated, so consider making a big batch to enjoy throughout the week. Enjoy and don’t forget to tag us in your foodie pictures on Farmers Pantry’s social media accounts!

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