How
many it serves: 4
Preparation time:30 Mins
Category : Stews Casseroles
Type: Lamb
Ingredients
- about 1kg/2¼ lb scrag end or neck of lamb
- 2 carrots
- 1 large onion
- 2 celery sticks
- 1 leek
- 2-3 garlic cloves, crushed
- 1 large bay leaf
- 1 large sprig fresh thyme
- sea salt and freshly ground black pepper
- To serve:
- 150g/5oz small carrots
- 150g/5oz baby or pickling onions
- 1 large floury potato, about 300g/10oz weight, peeled and diced finely
- 2 spring onions, thinly sliced
- a little fresh chopped parsley
Recipe Steps
- Using a sharp thin boning knife, remove as much meat from the bones as possible. Chop finely and set aside.
- Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to 2 hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.
- . Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top.
- Now make the soup. Put the meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat.
- Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes until tender.
- Whilst it is cooking, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the pan and cook for another 5 minutes.
- Then add the diced potato and cook for another 10-15 minutes until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley.
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