soup.jpg  Irish Mutton Broth

  • 1lb. lean neck of lamb   
  • 10oz.diced carrot
  • 6oz. diced onion
  • 2 chopped leeks
  • 1 diced turnip
  • 1 tablespoon pearl barley
  • 7 1/2 -8 1/2  cups of water
  • salt & freshly ground pepper
  • chopped parsley

Cut up the meat into small pieces.
Place all of the ingredients except the parsley into a saucepan.
Season with the salt and pepper.
Add the water and cover, bring to a boil and simmer for 1 1/2 to 2 hours.
Stir in the fresh parsley and serve hot.


Serves 6