Mutton Broth


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

This is definitely one of those soups that benefit from being made the day before. Cooking the lamb on the bone will add even more flavour to the soup and, when I make it at home, I don’t even bother to take the meat off the bone to serve.


  • 200 ml olive oil
  • 300 g diced mixed vegetables (ideally carrots, onions, leeks, turnip and celery)
  • 4 garlic cloves, crushed
  • 300 g neck of lamb on the bone
  • 30 g pearl barley, rinsed
  • Bouquet garni
  • Salt and freshly ground black pepper
  • Good handful of chopped parsley


Ideally the day before, heat the olive oil in a large heavy-based saucepan and lightly sweat the vegetables and garlic in it.

Add the lamb, barley, bouquet garni and 2 litres of cold water, and bring to the boil. Skim, taking care not to remove any vegetables. Season with salt and pepper. Continue simmering until the lamb is cooked through, about 2 hours. Adjust the seasoning, if necessary.

If you like, you can serve this as it is, but if you prefer to serve it with the lamb off the bone, leave it to cool slightly. When cool enough to handle, lift out the lamb and flake the meat from the bones. Add this back to the soup and reheat.

Either way, finish with a scattering of chopped parsley.