Ingredients
- 1 12-1 78 kg scrag lamb
- 175 g pearl barley
- pre soaked
- 110 g dried split peas
- pre soaked
- 4 78 liters water
- 450 g carrots
- diced small
- 450 g turnips or 450 g swede
- cut chunky
- 225 g leeks
- sliced
- 3 medium onions
- chopped
- salt & pepper
Instructions
- Put lamb, pearl barley, split peas into very large pot with water.
- Bring to boil on moderate flame.
- Skim froth from top.
- Turn flame to low, and simmer for 30 minutes.
- Add all prepared vegetables,.
- Cover & continue gently for 1 - 1 1/2 hours until lamb is tender.
- Meanwhile peel & boil potatoes when cooked, mash with some butter & milk to taste.
- Spoon into a warmed serving dish - keep warm.
- To dish up serve BROTH ONLY into soup bowls & serve with Bere Scones.
- Follow 1st course by lifting meat from pan & placing on serving platter.
- Surround meat with chunks of vegetables.
- Spoon some of the broth over the dish.
- Scatter with remaining chopped parsley.
- Serve with dish of mashed potatoes.
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