Cawl Welsh Lamb Stew


This is a traditional welsh recipe which can either be made as a casserole with some lamb, or in your slow cooker. The barley really expands and makes this a tasty dish which is quite heavy on the leeks. Feel free to add more veg if required. Serve with chunks of crusty bread and sprinkle some cheese on the top.

Ingredients: Dried mixed veg (Potato (contains: Anti-oxidant E220 (SULPHUR DIOXIDE)), Carrot, Onion, Swede, Cabbage, Green and White Leek, Sliced Green Beans, Peas.), barley, dried leeks, veg bouillon (Salt, Modified Maize Starch, Rapeseed Oil, Sugar, Tomato Powder, Natural Flavouring, Yeast Extract (Yeast Extract, Salt, Acidity Regulator (Citric Acid)), Spinach Powder, Onion Powder, Spice Extract, Nutmeg, Acidity Regulator: Citric Acid)),lamb stock (yeast extracts, dried glucose syrup, salt, flavouring, sugar, lamb powder (2%), sunflower oil, acidity regulators: lactic acid, calcium lactate natural flavoring, dried rosemary), dried carrot, parsley
serves 4

Allergens: in bold

To make: Brown 300g of diced lamb, add contents of packet into a casserole dish, add the lamb and 2¼ pints of water. Stir and cover and cook in a pre-heated oven at 200˚ for about   1¾ hrs. Serve with crusty bread & cheese. Season to taste. Can also use in a slow cooker. Serves 4+

Nutritional Information: per serving when based on 4 servings:
Energy 181kj and 43 kcal, Fat 0g, Carbohydrates 8g of which sugar 3g, Fibre 1g, Protein 1g and Salt 2g