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Lamb and Vegetable Broth
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Minced Lamb Burgers with Spicy Soured Cream Dressing
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Slow Cooked Spiced Shoulder of Lamb Wraps
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Minced Lamb with Pak Choy and Chillies
Roast Leg of Lamb with Spicy Topping
Lamb Cutlets with Fresh Herb Dressing
Butterfly Leg of Lamb with Anchovy and Rosemary Topping
Lamb Casserole with Cinnamon and Courgettes
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Lamb Stir-fry with Leeks and Peppers
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Lamb and Vegetable Broth
This is a good soup for Sunday evening by the fire, somehow after this soup the prospect of another week doesn’t seem so bad!
675g neck of lamb on the bone, chopped into big pieces
1 large onion, finely chopped
2 bay leaves
1.4 litres water
2-3 carrots, diced
½ turnip, diced (optional)
¼ small white cabbage, shredded
2-3 leeks, shredded
1 tablesp. tomato puree
Salt and freshly ground black pepper
Trim any excess fat from the meat.
Place the lamb, onion and bay leaves in a roomy saucepan.
Add the water and bring slowly to the boil.
Skim and then simmer gently for approximately 1½-2 hours.
Lift the meat onto a board.
Remove the meat from the bones and cut into small pieces.
Discard the bones and return the meat to the broth.
Add the vegetables, tomato puree, parsley and season well.
Simmer for a further 30 minutes.
Serve with wholemeal bread.
This soup is even better made a day or two in advance.
© Bord Bia 2013
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