Beef / Pork

Cawl (Welsh lamb stew) takes several minutes to prepare.

Cawl (Welsh lamb stew) takes several minutes to cook.

Cawl (Welsh lamb stew) makes 8 servings.

The ingredients for Cawl (Welsh lamb stew) are:

3 leek Leeks
1 large Onions, raw
0.50 parsnip (9" long) Parsnips
1 small Turnips
500 gram(s) baby red potatoe
16 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
12 oz Lamb, Australian, leg, sirloin chops

Here is how you make Cawl (Welsh lamb stew):

Prepare a day ahead.Trim all visible fat off the meat and cut it into cubes. Wash and/or peel all the vegetables and cut them into cubes. Heat the water.Place everything but the parsley in a slow cooker and cook on high for 6 hours.Allow to cool and place in fridge overnight.Next day, skim off the fat and reheat in a saucepan. Garnish with parsley and serve.Serving Size:?Makes 8 servings.

The nutritional information for Cawl (Welsh lamb stew) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 316.2

• Total Fat: 6.0 g
• Cholesterol: 36.1 mg
• Sodium: 83.9 mg
• Total Carbs: 49.0 g
• Dietary Fiber: 5.4 g
• Protein: 16.4 g