About this recipe: "Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat --Cattwg the Wise. Cawl (pronounced 'cowl') is just like any other old farmhouse soup or stew. We pick up whatever is in season, chuck it in a pot and boil it for a day, then guzzle it up the next day and moan about how much our belly aches afterwards.
Something else. Every welsh cook has their own cawl, but this is my preference. I believe it is absolutely essential to make this a day ahead, and eat it the next day, when it is thicker and all the flavours have matured. But if you like a brothy soup, it's very nice on the day it's made also. Add, swap and change ingredients as you see fit. - 18 Nov 2009
Really loved this cawl. I made it to the letter and used lamb neck. I tried it the next day and agree with riallews - it does taste better! Nice for freezing, too. - 28 Feb 2011
I made it with some nice lamb chops from the butcher, went down a treat. Definitely recommend cooking it the day before you plan to eat it. - 14 Oct 2011