Mutton Broth

Ingredients

• 300g neck of lamb on the bone (the bones will add to the flavour of the soup
• 300g diced vegetables (carrots, onions, leeks, turnip and celery)
• 4 garlic cloves – peeled and crushed
• 30g pearl barley rinsed
• 2 litres water
• Bouquet garni
• Parsley
• Olive oil
• Salt and pepper

Method

Lightly sweat the vegetables and garlic in olive oil, add the lamb, barley and bouquet garni and cold water and bring to the boil.

Skim, taking care not to remove the vegetables.

Add salt and pepper.  Continue simmering until the lamb is cooked through (about 2 hours). Re-season if necessary.

When cold, lift out the lamb and break the meat from the bones and add this to the soup.
Ideally best made the day before to let the flavours develop.  Finally finish with chopped parsley.