As the clocks fall back, we in Wales settle into the darker evenings, watching the sun dip behind the mountains before we’ve even had a chance to sip our post-tea cuppa. The air takes on a crisper edge, and there’s nothing like reaching for a thick jumper, warm slippers, and those oh-so-soft throws that have been waiting patiently for their time to shine. This time of year practically begs for a pot of something comforting bubbling away in the kitchen, filling the house with rich, hearty aromas. And what better dish to answer this autumnal call than Cawl – or, as it’s known in the North, Lobscows? Below, is the best cawl recipe ever. But before we start cooking. Why do the Welsh eat Cawl?
A Taste of History
The story of Welsh Cawl goes back to the roots of Welsh cuisine. For centuries, it was a dish that sustained farming families throughout long, cold winters. Made primarily with seasonal vegetables and meat (often lamb), Cawl was designed to be simple yet nourishing, a meal that would warm you from the inside out after a hard day’s work on the land. In the North, where I grew up, we called it Lobscows – similar in spirit to the Scandinavian “lobscouse,” which made its way into seafaring communities and inspired the Liverpool dish, “scouse.” For us Welsh folk, Cawl remains one of those iconic dishes, one that’s as much about heritage as it is about flavour.
Each region and family has their own take on Cawl – some keep it as a basic lamb broth with root vegetables, others add their own spin, often using beef or bacon as the base. But one thing we can all agree on? There’s no better way to enjoy it than with a generous chunk of cheese and a slice of heavy, buttered, crusty bread. Preferably in front of the fire, with a blanket nearby!
So, if you’re looking for the perfect dish to bring some Welsh warmth to your evenings, here’s a classic recipe for Lamb Cawl. It’s easy to make, packed with seasonal veg, and exactly what these darker, chilly nights call for.
Traditional Lamb Cawl Recipe
Ingredients:
500g lamb shoulder, cut into chunks
1 large onion, chopped
3-4 large potatoes, peeled and cubed
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 small swede (rutabaga), peeled and cubed
1 leek, cleaned and sliced
1 small bunch fresh parsley, chopped (plus extra for garnish)
Salt and pepper to taste
1.5 litres lamb stock (or beef stock if you prefer)
A hearty chunk of Welsh Caerphilly or cheddar cheese
Crusty bread, sliced thick and buttered with real Welsh salted butter
Optional, I also add a tablespoon of tomato puree, it just brings out all the flavour and honestly. I wouldn't make it without it now.
Instructions:
Brown the Lamb- Start by browning the lamb pieces in a large pot or Dutch oven over medium heat. This gives a depth of flavour and a nice caramelisation to the meat. Remove the lamb from the pot and set aside.
Sauté the Onion - In the same pot, add a bit more oil if needed and sauté the onion until soft and translucent, about 5 minutes. Then, pop the lamb back in.
Add Veggies & Stock- Now it’s time to add the potatoes, carrots, parsnips, swede, and lamb stock. Give it all a good stir, season with salt and pepper, and bring to a gentle boil.
Simmer the CawlLower the heat and let the cawl simmer gently for 1.5 to 2 hours. The longer it simmers, the more tender the lamb and the richer the flavours.
Add the Leeks & Parsley - About 15 minutes before serving, add the sliced leeks and parsley to the pot. The leeks bring a lovely sweetness, while the parsley freshens everything up.
Serve with Cheese & Crusty Bread. Ladle the piping hot cawl into bowls, garnish with a bit of extra parsley, and serve with a hearty wedge of Welsh cheese and thick slices of buttered crusty bread on the side.
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