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Lamb & Barley Soup
Prep: 10 min
+ overnight cooling
Cook: 70 min
Servings: 6
A hearty soup perfect for cold winter nights


  • 500 g lamb offcuts (on the bone)
  • 1 carrot, chopped
  • 1 stalk celery, including the leaves, chopped
  • 1 potato, chopped
  • 1 onion, chopped
  • 1 tsp dried Italian herbs
  • 1/2 cup barley or soup mix
  • 1 tsp reduced-salt vegetable stock powder
  • pepper, to taste


  1. Cut any visible pieces of fat off the meat and discard.
  2. Place all ingredients in a medium saucepan.
  3. Add 1.5 litres of water to completely cover the ingredients. Add more if needed.
  4. With a lid on, place the pan on a high heat until boiling.
  5. Reduce the heat to low and cook for 1 hour or until the meat is easily pulled from the bone.
  6. Take off the heat and allow pot to cool for 20 minutes.
  7. Place the covered pot in the fridge to cool overnight. Remove the visible fat from the top with a spoon and discard.
  8. Remove the meat from the bones and discard the bones.
  9. To serve, warm the soup over medium heat for 10-15 minutes until heated through.


Use any cheap cut of meat with the bone in (chicken wings, chicken drumsticks, lamb neck, lamb shank, soup bones).

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

Nutrition Information

per serving per 100g
Energy 957 kJ 508 kJ
229 Cal 121 Cal
Protein 19 g 10.1 g
Fat, total 9.5 g 5 g
— saturated 2.8 g 1.5 g
Carbohydrate 14.6 g 7.8 g
— sugars 2.6 g 1.4 g
Sodium 58.1 mg 30.8 mg
Fibre 3.5 g 1.9 g

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    Posted on: 26 Aug 16

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