Welsh Lamb Cawl

The 1st of March is Saint David’s Day – the feast day of Saint David, the patron saint of Wales. The date is thought to be the day of his death in 601 AD and was declared a national day of celebration within Wales in the 18th century. So on the 1st of March last week I made a Welsh dish. A cawl is a thick broth made from meat and vegetables, often considered the national dish of Wales. Historically the ingredients can vary, but in this case I’ve used lamb, potatoes and cabbage.

Wels Lamb Cawl

Ingredients – serves 4

1 tbsp. coconut oil
200g diced lamb
2 onions
3 cloves of garlic
4-5 medium carrots (350g)
4-5 small potatoes (350g)
2 stock cubes – beef, lamb or vegetable
300g cabbage
Salt and Pepper


Heat a large frying pan or pot and melt the coconut oil. Once hot, add the diced lamb and brown all over. Remove the lamb, place onto a plate and put aside. Add the onion and garlic to the pan and sauté for five minutes until soft.


Peel and chop the carrots and potatoes, into small, dice-sized pieces. Add to the onions and cook for five minutes. Add 6 cups of water and the stock cubes and bring to the boil. Reduce to a simmer and cook for 30 minutes.

Roughly chop the cabbage and add to the soup for the last ten minutes. Season with salt and pepper and serve in a generous bowl. Enjoy!

I went to Wales October 2014; a quick roadtrip with a friend. We drove all the way to Cardigan, and bought a cardigan. Then we drove to Pembroke and visited the castle. And I did have a lamb cawl while I was there – a tasty filling soup!