Cawl: Wales in a Bowl

Few dishes capture the heart of Wales quite like cawl. Pronounced “cowl”, this traditional broth of meat and seasonal vegetables is often described as the national dish of Wales.

Hearty, nourishing, and steeped in history, cawl was originally a peasant dish, evolving over centuries to suit whatever ingredients were most readily available.

Today, it remains a warming staple — served at family gatherings, country fairs, and St. David’s Day celebrations across the nation.

The Heart of Welsh Hospitality

Historically, cawl was cooked in a large iron pot over an open fire, bubbling away slowly while families worked the land. It made use of the freshest root vegetables of the season, along with whatever meat was at hand — typically lamb, beef, or bacon.

Eating cawl was a communal experience: diners would ladle broth into bowls first, enjoying the liquid with bread and cheese, before moving on to the meat and vegetables.

Regional Variations

South Wales (Carmarthenshire, Gwent)

Lamb is the preferred meat.

Leeks, carrots, swede, and potatoes dominate.

Served with a wedge of sharp Caerphilly cheese.

North Wales (Gwynedd, Conwy)

Often features beef brisket instead of lamb.

Broth tends to be thicker, almost stew-like.

Sometimes enriched with barley.

Modern Variations

Vegetarian versions using leeks, celeriac, and parsnips.

Addition of fresh herbs like thyme or parsley.

Served with crusty sourdough or oat bread.

Traditional Cawl Recipe

Ingredients:

700g lamb neck or shoulder (bone-in, ideally)

2 large carrots, sliced

1 large leek, cleaned and sliced

1 small swede, diced

2–3 medium potatoes, peeled and chopped

1 onion, roughly chopped

A few sprigs of fresh thyme

1.5 litres of water or light lamb stock

Salt and black pepper to taste

Fresh parsley for garnish

Method:

Place lamb in a large pot with water or stock. Bring to the boil, skim off any scum, and simmer for 1 hour.

Add carrots, leek, swede, potatoes, and onion.

Season with salt, pepper, and thyme.

Simmer gently for another hour until the meat is tender and the vegetables are soft.

Remove the lamb, shred the meat, and return it to the broth (discarding any bones).

Serve hot, garnished with parsley, alongside crusty bread and mature Caerphilly cheese.

Traditional Way to Serve

First course: A bowl of the rich broth.

Second course: The tender meat and vegetables, often eaten with bread and cheese.

This two-stage serving style honours the humble yet hearty spirit of the dish.

Cawl: A Taste of Welsh Soul

More than just soup, cawl represents the hospitality, resilience, and resourcefulness of the Welsh people. Reconnect with your heritage by ladling up a steaming bowl of tradition — no special occasion necessary. Cawl was actually a dish known in my family, from my Welsh Grandmother. And my wife, who also comes from Welsh stock, also makes Cawl.

Coming next: Anglesey Eggs — A Homely Welsh Comfort.