Showing Products and Prices for Show Products for
to Glenfield for View Schedule
We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.

Lamb & Barley Broth

Lamb & Barley Broth

serving size icon
Serves 6


  • 1kg Lamb Neck Chops, fat and sinew removed
  • 4 cups each: Water, Chicken Stock
  • 1 Onion, finely sliced
  • 2 Leeks, white part only, thinly sliced
  • 1 Carrot, peeled and sliced
  • 3 Kumara, peeled and cubed
  • 2 sprigs Rosemary, plus extra to garnish
  • 3 Tbsp Pearl Barley
  • salt and freshly ground black pepper


Place the lamb in a large saucepan with the water and stock. Slowly bring to the boil. Cover and simmer for 1½ hours.

Set aside and, once cool, remove the meat from the bones. Discard the bones and return the meat to the stock.

Add the vegetables, rosemary and barley. Cover and simmer for an hour, or until the vegetables and barley are soft.

Season to taste with salt and freshly ground black pepper. Remove any fat from the top of the soup with a spoon. Serve garnished with a sprig of fresh rosemary.

TIP: If you have time, make this soup the day before. Refrigerate overnight and remove any fat before reheating.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

This recipe was sent in by Food Magazine


Qty Price
Countdown Lamb Chops Neck Large Tray
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Leeks $4.50 ea
$4.50 ea
Sun Valley Foods Pearl Barley
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Kumara Red Washed $6.99 kg
$6.99 kg
Fresh Produce Carrots $2.99 kg
$2.99 kg
Greggs Herbs Rosemary $2.10 ea
$2.10 ea


Qty Price
Campbells Real Stock Chicken Stock Liquid $5.00 ea
$5.00 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg