Cawl Mamgu Recipe

Janette Fuschi | Culinary Ginger

Cawl Mamgu is Welsh leek and lamb soup. It’ll warm you up on these chilly nights, and make your tummy happy!

Cawl Mamgu is a delicious, hearty soup that is perfect for any meat and potato lover. Tender lamb is cooked with leeks, carrots, celery and potatoes in a beef and chicken broth.

It’s a soup that eats like a meal!

Cawl Mamgu Photo

The leek is the national emblem of Wales, so it is only fitting that they have a soup recipe to showcase the national vegetable, along with the popular Welsh lamb, to make the country’s national dish.

Cawl Mamgu Picture

It is a hearty, meat and potatoes dish that has all the flavors you come to expect from visiting the British Isles.

St David’s Day, the feast of Saint David (the patron saint of Wales) is a Welsh holiday that has fallen on 1st March every year since Saint David’s death in 589 AD.

Cawl Mamgu Image

This holiday is not celebrated throughout the U.K.; it is strictly a Welsh holiday. To commemorate this day, the Welsh adorn leek leaves and daffodils pinned to their clothes and eat traditional food like Cawl Mamgu.

Cawl is a modern Welsh word to describe soup or broth. Mamgu, is Welsh for grandma, so this is essentially ‘Grandmas broth’. These days, the soup is usually referred to simply as Cawl.

Cawl Mamgu Pic

If you’ve been to, or seen pictures of Wales, you will have seen miles of beautiful green fields (usually dotted with sheep and during the spring, lambs). This soup is the landscape of Wales captured in a soup.

File 1 Cawl Mamgu

Lamb is a very popular meat served in Wales and is very important for the Welsh economy. Their unique heritage, character and environment are the reason for quality and taste of Welsh lamb and they are proud of this meat from their natural pastures.

File 2 Cawl Mamgu

The farmers use the best of everything when farming their lamb, from the grass to the shepherding which results in the finest cuts of meat.

This Cawl Mamgu soup will have you dreaming of the Welsh countryside in no time. And fill you up too!

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Cawl Mamgu Recipe

    4 Servings


  • 2 tablespoons Vegetable Oil
  • 1 1/2 pounds Lamb, cut into bite size cubes
  • 4 ounces Yellow Onion, peeled and chopped
  • 4 medium Leeks, washed, trimmed and cut into small pieces
  • 3 Carrots, peeled and sliced
  • 2 stalks Celery
  • 2 Parsnips, peeled and sliced
  • 1 pound Potatoes, peeled and cut into large chunks
  • 2 1/2 cups Beef Stock
  • 2 1/2 cups Chicken Stock
  • 1/4 teaspoon Salt
  • pinch of Ground Black Pepper, small
  • 2 teaspoons Fresh Parsley, chopped, for garnish


  1. To a large soup pan add 1 tablespoon vegetable oil over medium heat.
  2. Add the lamb and cook until browned, remove and set aside.
  3. To the same pan add the other tablespoon of vegetable oil. Add the leeks, carrots, celery and parsnips. Stir and cook until the vegetables are softened, about 10 minutes.
  4. Add the potatoes and the lamb, beef stock, chicken stock, salt and pepper.
  5. Simmer for 15 minutes until the potatoes are cooked.
  6. Serve warm with chopped parsley.


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Related Recipes:
British Recipes, Soup Recipes, Dinner Recipes, Easy Dinner Recipes, Lunch Recipes, Lamb Recipes, Leek Recipes, Onion Recipes, Carrot Recipes, Parsnip Recipes, Potato Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 196
Calories 566

% Daily Value*
Total Fat 25g
  Saturated Fat 7g
Sodium 1719mg
Total Carbohydrate 38g
  Dietary Fiber 6g
  Sugars 9g
Protein 27g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Janette Fuschi

About Janette

Janette is a British ex-pat living in Southern California. On her blog, Culinary Ginger, you'll learn all about it. On Food Fanatic, you'll see her favorite British classics, and ours too!

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