Welsh cawl (boiled lamb and vegetables soup)

A la Welsh Cawl (Boiled Lamb and Vegetables Soup)

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Author Connie Veneracion


For the broth

  • 500 grams lamb (we used shoulder)
  • 2 stalks leek
  • 1 carrot
  • ham bone

To make the soup

  • 2 tablespoons butter
  • 1 large onion peeled and roughly chopped
  • 3 to 4 potatoes peeled and cut into one-inch cubes
  • 1 large carrot peeled and cut into one-inch cubes
  • 2 stalks celery cut into one-inch lengths
  • 1/4 head white cabbage cut into one-inch slices
  • salt


  • Boil the lamb in a pot of water with the ham bone, leeks and carrot. Skim off scum as it rises. Cover and simmer for about two hours or until the meat is literally falling off the bones.
  • Scoop out the lamb from the broth. Cool.
  • Strain the broth. Chill in the fridge until the fat floats and hardens on the surface.
  • Welsh cawl (boiled lamb and vegetables soup)
  • Scrape off the fat from the broth and discard.
  • Welsh cawl (boiled lamb and vegetables soup)
  • Prepare the vegetables; cut the lamb meat into one-inch cubes.
  • Melt the butter in a pot. Add the chopped onion and cook gently until softened a bit.
  • Add the celery, carrot and potatoes. Cook, stirring, for about a minute.
  • Add the lamb meat and the cabbage.
  • Pour in the broth. Season with salt.
  • Welsh cawl (boiled lamb and vegetables soup)
  • Bring to the boil, lower the heat, cover and simmer for 15 to 20 minutes or until the vegetables are cooked and tender.
  • Serve the Welsh cawl hot. Ladle generous servings into large bowls.


Best with crusty bread.
Keep the pot of soup within easy reach as second helpings will be required.