Mutton Broth
Serves 6
Ingredients
1kg Mutton Leg (bone removed)
3 litres/ 5.25 pints Fresh Lamb Stock
225g/ 8oz Barley
175g/ 6oz Green and Yellow Split Peas
1 Large Onion, finely chopped
1 Leek, finely chopped
2 Large Carrots, finely chopped
2 Small Turnips, finely chopped
Half a Swede, finely chopped
2 Celery Stalks, finely chopped
Oil
50g/ 2oz Chopped Parsley
Method
Wash the pulses and soak overnight.
Place the mutton in a pan and cover with the stock. Cook for approximately 1.5 hours or until meat is tender. Top up the pan with water if necessary to esnure the meat remains covered. Skim off any crust that forms on the surface.
Remove meat from the stock and cut into chunks when cool enough to handle.
In another large pan, heat a little oil and sweat off the finely chopped vegetables until soft, then add the barley, split peas and the stock from the mutton pan. Add the diced meat to the vegetables, adjust the seasoning and cook for a further 30 minutes. Finish with chopped parsley.
Source: Mutton Renaissance
