You can use the recipe search box below to find some tasty new recipes.
Trim away the excess fat then put the lamb into a large pan with the water, pearl barley and peas and plenty of seasoning. Bring the liquid to the boil, cover the pan and simmer for 1 hour.
Add the prepared carrots, onion, leek and turnip, and when the broth returns to the boil simmer it for another 30 minutes. Stir in the cabbage and cook for a further 15 minutes. Skim off the fat, season to taste, stir in the parsley and serve piping hot.
1lb scrag end neck of lamb 450g
6cups water 3pt/1.7l
1oz pearl barley 25g
2oz dried peas, soaked overnight 50g
1 large carrot, sliced
1 large onion, sliced
1 small leak, trimmed and sliced
1 small turnip, diced
4oz shredded cabbage 100g
1tbsp chopped parsley
Post a comment