On the heat. Mild

Ingredients

• 1 kg lamb neck bones
• 800 g lamb neck slices
• 200 g pearl barley
• 150 g split peas
• 3 onions, 4 carrots, 3 celery sticks, diced
• 2 leeks, sliced
• 3 potatoes, diced
• 4 cloves garlic
• Thyme, 3 bay leaves
• 3 l water · salt, plenty of pepper
• Parsley, to finish

Method

1. Roast the neck bones at 220 °C for 30 minutes until properly dark. This is the difference between a good soup and a pale one.
2. Bones and neck slices into the pot with the water, garlic, thyme and bay. Bring up slowly and skim. Simmer 90 minutes.
3. Lift out the neck slices, pull the meat off, and return the meat to the pot. Discard the bones, or keep the marrow.
4. Barley and split peas in, simmer 45 minutes.
5. All the vegetables in, simmer 30 minutes more, until the barley is soft and the soup has thickened on its own.
6. Season hard, parsley over. Better the next day, and it thickens to almost a stew.

Cook's note. Also the Welsh cawl and the Scottish broth. The same pot, the same cut, three countries. See the British chapter.

← Back to The Lamb Book