Lamb > Neck > Lamb and Barley Soup

Lamb and Barley Soup

Lamb and Barley Soup



  • 1.5kg french-trimmed lamb shanks or 2kg lamb necks 3 litres water
  • 150g pearl barley
  • 1 medium carrot, sliced thinly
  • 1 medium leek, sliced thinly
  • 2 trimmed celery stalks, sliced thinly
  • 1 tablespoon curry powder
  • 250g silver beet or kale, chopped coarsely



  1. Combine lamb, water and barley in a large saucepan, bring to the boil. 
  2. Reduce heat; simmer uncovered for 1 hour, skimming surface and stirring occasionally. 
  3. Add carrot, leek and celery, simmer, uncovered 10 minutes
  4. Remove lamb from soup mixture. When cool enough to handle, remove meat chop coarsely. Discard bones and any fat or skin.
  5. Dry-fry curry powder in small saucepan until fragrant. 
  6. Return meat to soup with curry powder and silver beet; cook uncovered until silver beet wilts.


Serves 6
Prep time: 15 minutes Cooking time 1.5 hours

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