As with any good soup, long slow cooking is recommended, and if you have a crock pot, that is ideal. Lamb over here is now a much better quality, not the old muttony taste it used to be.
6 Servings
Ingredients
- 2 lbs stewing lamb with bones.
- 2 diced celery stalks.
- 6 cups cold water.
- ½ tsp thyme.
- 2 Tablespoons washed barley.
- 3 Tablespoons chopped parsley.
- 2 diced carrots.
- 1 bay leaf.
- 2 finely chopped onions.
- Salt and Pepper.
Instructions
- Place lamb in large pot and cover with the water, (place lid on and gently simmer for one hour).
- Add remaining ingredients and simmer one more hour.
- Remove bay leaf and lamb.
- Separate the meat from the bones, shred the meat, discard bones.
- Add the meat to the saucepan and simmer 15-20 minutes.
- If lamb is a bit fatty, I advise skimming off the fat, if not serving straight away.
- It can be refrigerated and the fat will rise to the top to make easy removal.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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