- 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 purée
- Chopped parsley
- Salt and freshly ground black pepper
Lamb and Vegetable Broth
6 people
Ingredients
Main
- 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 purée
- Chopped parsley
- Salt and freshly ground black pepper
Method
Copy TextTrim 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 purée, parsley and season well. Simmer for a further 30 minutes.
The Quality Mark & You
Learn MoreMethod
Copy TextTrim 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 purée, parsley and season well. Simmer for a further 30 minutes.
Serving Suggestions
Serve with wholemeal bread
Note: This soup is even better made a day or two in advance.
