Welsh Cawl

Cawl is a slow cooking dish, that is eaten during the winter months. The dish makes use of local ingredients, which are dictated by geographical location. Coastal cawl uses seafood, inland cawl uses bacon and if you were in the hills, you would use lamb. It is to Wales what the hot-pot is to Lancashire. 

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Photographer: James Murphy

Serves 4

500g/ 1lb 2 oz smoked bacon

15ml/ 1 tbsp bacon fat

2 medium onions, chopped

2 parsnips, chopped

3 carrots, sliced

1 swede, chopped

2 leeks, chopped

350g / 12 oz potatoes

500g / 1 lb 2oz neck of lamb

Lamb or chicken stock

1 bay leaf

1 sprig thyme

salt and ground black pepper

1- Soak the bacon overnight in cold water, to remove some of the salt.

2- Heat the fat in a large pot and saute the onions, parsnips, carrots and swede.

3- Remove the vegetables and brown the lamb.

4- Return the vegetables to the pot with the meat and add the drained bacon.

5- Add the herbs, salt and pepper.

6- Cover with stock and bring to the boil.

7- Simmer for 2-3 hours.

8- Add the cut potatoes 20 minutes before the end of the cooking time.

9- Slice the meat and serve in a bowl with the broth and vegetables.