Lamb & Barley Broth

bowl Serves 6


  • 1kg Lamb Neck Chops, fat and sinew removed
  • 4 cups each: Water, Chicken Stock
  • 1 Onion, finely sliced
  • 2 Leeks, white part only, thinly sliced
  • 1 Carrot, peeled and sliced
  • 3 Kumara, peeled and cubed
  • 2 sprigs Rosemary, plus extra to garnish
  • 3 Tbsp Pearl Barley
  • salt and freshly ground black pepper
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  • Place the lamb in a large saucepan with the water and stock. Slowly bring to the boil. Cover and simmer for 1½ hours.

  • Set aside and, once cool, remove the meat from the bones. Discard the bones and return the meat to the stock.

  • Add the vegetables, rosemary and barley. Cover and simmer for an hour, or until the vegetables and barley are soft.

  • Season to taste with salt and freshly ground black pepper. Remove any fat from the top of the soup with a spoon. Serve garnished with a sprig of fresh rosemary.

  • TIP: If you have time, make this soup the day before. Refrigerate overnight and remove any fat before reheating.

  • Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

By Food Magazine

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