Try Our Lamb Stew Recipe
A hearty, flavoursome lamb stew, Cawl (Welsh for broth or soup) has been enjoyed for generations. Served with some crusty bread it’s guaranteed to make your heart, and the valleys, sing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.costcutter.co.uk.
Cooking tools:
- Skillet
- Pot
- Cutting board
- Chef's knife
- Peeler
- Spoon
- Oven
- Stove
- Plate
- Serving bowl
- Mixing bowl
Ingredients
- 450g Lamb shoulder or shank (boneless), cubed
- Salt and Pepper seasoning to taste
- 4 large Potatoes, peeled and cut into chunks
- 6 Carrots, peeled and chopped
- 1 Swede, peeled and diced
- 1 Turnip, peeled and chopped
- 2 Leeks, cleaned and sliced
- 1 large Onion, peeled and chopped
- 1-2 cubes Vegetable or Lamb stock
- ½ Glass of red wine
- 2 litres/3 pints of boiling Water (dependent on stew pot size)
- Herbs (Rosemary or Thyme) to taste
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