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Mutton Broth   HT  SP  Irish  180mins plus cooling


Serves 4-6    Hot   Lamb Meat  Vegetables Soup  Dairy Free  Eggless   British  Ireland  Europe 



900g/2lb Neck of Mutton or Lamb

3 sprigs Thyme

1 Bay Leaf

1.1L/40fl.oz. Cold Water

Salt and Black Pepper

2 tbsp Pearl Barley, washed

1 large Onion, chopped

1 Turnip, diced

2 Carrots, diced

1/2 small white cabbage, shredded




1. Place the meat, thyme, bay leaf and water in a large saucepan, bring to the boil and remove any scum from the surface.


2. Add the barley, salt and pepper, bring back to the boil then reduce the heat, cover with a loose fitting lid and simmer gently for 1 ˝ hours.


3. Add all the vegetables to the meat, bring back to the boil then reduce the heat and simmer for a further 1 hour.


4. Remove the meat from the pan with a slotted spoon, take the meat off the bone, return the flesh to the broth mixing well then set aside to get cold.


5. Once cold, remove any fat which has solidified on the top then reheat and serve hot.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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