Cawl Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as "cawl Cymreig" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during
Welsh Mountain sheep Wales Mountain sheep contains a high proportion of kemp, whereas the fleece of the Black Welsh Mountain sheep is fine and soft, contains very little kemp and is attractive to hand-spinners. A typical fleece of this black variety weighs around with a staple length of . The meat of the Welsh Mountain lamb is much esteemed, and carcasses have often won prizes at shows like the Royal Smithfield in London. The carcass of a pure-bred Welsh Mountain lamb is usually within the range whereas a lamb from a cross between a Welsh ewe and a down breed ram, or a