No dish better embodies the spirit of the Welsh countryside than Cawl — the national stew of Wales.
Add tender dumplings kissed with fresh mint, and you’ve got a version that’s as comforting as it is celebratory.
This slow-simmered, wholesome meal is rooted in centuries of rural tradition, where resourcefulness met the rugged landscape.
A warm bowl of lamb cawl feels like a hug from the hills — rich, rustic, and deeply nourishing.
A Dish as Old as the Valleys
Originally made over open fires in iron pots, Cawl (rhymes with “owl”) was once a staple of farm kitchens, made with whatever root vegetables were on hand and often a piece of salted or fresh lamb or beef.
Today, Welsh lamb — famed for its flavour thanks to the country’s lush pastures — is the ideal choice for this hearty stew.
The Minted Dumpling Twist
While traditional cawl is served with bread and cheese, this version includes minted suet dumplings that elevate it into something even more indulgent. Mint complements lamb beautifully and adds a delicate lift to the deep savoury broth.
Regional Notes and Customs
South Wales (Glamorgan, Monmouthshire)
Cawl is often made thinner and eaten as a soup starter
Cheese and leeks served on the side
Mid and North Wales (Powys, Snowdonia)
Thick, chunky style with mutton or neck of lamb
Sometimes includes pearl barley or swede
Modern Adaptation
Cook in a slow cooker or Instant Pot
Add mint sauce drizzle for extra depth
Recipe: Welsh Lamb Cawl with Minted Dumplings
Ingredients:
For the cawl:
750g Welsh lamb (shoulder or neck), cut into chunks
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 small swede, diced
2 potatoes, peeled and chopped
1 leek, sliced
1.5L lamb or vegetable stock
Salt and pepper to taste
Fresh thyme (optional)
For the dumplings:
100g self-raising flour
50g shredded suet
2 tbsp chopped fresh mint
Cold water to bind
Method:
Brown the lamb in a large pot, then remove.
Sauté the onions in the lamb fat until soft.
Return the lamb to the pot, add stock, and simmer for 1 hour.
Add all vegetables except the leeks and cook for 30 minutes more.
Stir in leeks and season. Simmer until all veg are tender.
For the dumplings:
Mix flour, suet, and mint. Add water slowly until a dough forms.
Roll into small balls and drop into the cawl.
Cover and simmer for 15–20 minutes until dumplings are fluffy and cooked through.
A Mountain Feast to Share
Welsh Lamb Cawl with Minted Dumplings is a dish best served steaming hot, with thick bread or oatcakes and sharp cheddar on the side. Whether you’re enjoying it by a fire in a country inn or at your kitchen table on a rainy evening, it brings the soul of the Welsh landscape straight to your plate.
Next in the series: Aberffraw Biscuits — The Shell-Shaped Sweet from Anglesey.