Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Welsh Broth

2 Lb. Welsh lamb cutlets
1/2 lb Onions
3 Leeks
1/2 lb Carrots
1/2 lb Parsnips
1/2 lb Swede
2 lb Potatoes
Salt and pepper


Remove as much tat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cui up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.