Mutton broth

Mutton broth may not be top of everyone's list, but our tasty version makes for a comforting and satisfying bowlful on a wintry night, especially when served with large chunks of crusty bread.

Soups and starters
Serving soup in the restaurant at Petworth House, West Sussex
  • Preparation time 30 minutes (prep. time)
  • Cooking time 2 hours 30 minutes (cooking time)
  • Serves 8


  •     2kg (4.4pounds) leg of mutton, bone removed
  •     6lt (211fl oz) lamb stock
  •     450g (16oz) pearl barley
  •     175g (6oz) green split peas
  •     175g (6oz) 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 and with crusty bread