St Davids Day Cawl

1 minute read


For anyone looking for a good cawl (welsh lamb and vegetable stew) recipe here’s the one my mother taught me, you can’t beat home cooking!


  • Lamb Shoulder (ask the butcher for amount for the number of servings but about 300g per person)
  • With vegetables, use the ratio of 1-2 of each for about 4 servings, and scale for preference (I like more carrot/parsnip and less potato)
    • Carrot
    • Swede
    • Potato
    • Parsip
    • Onion
    • Turnip
    • Leek
  • 1 Bouquet Garni


  • Place lamb into slow cooker/large stock pot and fill with water to cover.
  • Allow to cook for 4-5 hours on a low setting/heat.
  • Leave to cool, and skim off fat from the top of the water.
  • Remove the meat and cut into 2cm chunks, place in a bowl in the fridge.
  • Using the same water that you just cooked the meat in, add the vegetables (cut into 2cm chunks) and the bouquet garni. Cook overnight or as long as possible.
  • Before serving, add a portion of lamb to each serving dish then top with the broth.
  • Best served with crusty bread.