The Recipe Bin: Welsh - Soups & Stews |
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Cawl | |||
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Welsh Broth | |||
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Remove as much fat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cut up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender. | |||
Makes approximately 6 servings. | |||
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