g
Best choice
NF
Nut free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oil in a large pot, brown lamb shoulders, set aside.
- Sweat off onion and garlic, after 5 minutes add the carrot, potato, sweet potato, zucchini and herbs, cook for a further 10 minutes.
- Add the pearl barley to the. pot along with the stock, stir. Add the lamb shoulder and bring to the boil, reduce heat and simmer for 3 – 3 ½ hours.
- Remove lamb shoulder from soup and allow to cool slightly, using gloves, remove all of the meat from the bones, discard the bones and chop the meat.
- Before putting the meat back into the soup skim the top for any impurities and discard.
- Return chopped up meat to the soup and season with black pepper.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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