Mutton broth

Starters and soups

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 2 hours and 30 minutes
Mutton Broth is perfect for a cold winter's day © Professional Images

Mutton Broth is perfect for a cold winter's day


2kg leg of mutton-bone removed
6lt lamb stock
450g pearl barley
175g green split peas
175g yellow split peas
2 large onions-finely chopped
2 leeks-finely chopped
4 large carrots-finely chopped
4 medium turnips-finely chopped
4 celery stalks-finely chopped
Rapeseed oil for frying
Chopped parsley for garnishing


  1. Wash the pulses & soak overnight
  2. Place the mutton in a saucepan & completely cover with the stock.  Simmer gently for 2 hours or until the meat is tender.  Top up the pan with water if necessary to ensure the meat remains covered. Skim as required.
  3. Remove the meat from the stock & cut into chunks when cool enough to handle.
  4. In a clean pan, heat a little oil & sweat off the vegetables until soft.
  5. Add the peas, barley & stock.
  6. Add the meat, simmer gently for 30 minutes, and adjust the seasoning.
  7. Serve in large bowls, garnished with chopped parsley, with crusty bread.