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Not that I only make it in the winter :lol:
I make mine in a Slow Cooker - it's the dogs danglers for making soups
½lb finely chopped mutton (you can use lamb if mutton is impossible to find)
1¾pts lamb stock
1 medium onion (finely chopped)
2 medium carrots (grated)
1 baking potato (diced)
2oz pearl barley
bouquet garni (that's hedge clippings in a tea bag if you're in Glasgow)
salt & pepper
Preheat the slow cooker - meanwhile toss lamb & stock in a pan and bring it to the boil. Skim off any scum that appears. Toss in all the other stuff. Bring to the boil again. Transfer to the slow cooker. Cook on Low for 7-9 hours. Take out the teabag of herbs. Serve. Go back for seconds.
I make mine in a Slow Cooker - it's the dogs danglers for making soups
½lb finely chopped mutton (you can use lamb if mutton is impossible to find)
1¾pts lamb stock
1 medium onion (finely chopped)
2 medium carrots (grated)
1 baking potato (diced)
2oz pearl barley
bouquet garni (that's hedge clippings in a tea bag if you're in Glasgow)
salt & pepper
Preheat the slow cooker - meanwhile toss lamb & stock in a pan and bring it to the boil. Skim off any scum that appears. Toss in all the other stuff. Bring to the boil again. Transfer to the slow cooker. Cook on Low for 7-9 hours. Take out the teabag of herbs. Serve. Go back for seconds.