Options

Format:
Include:
PRINT
Lamb And Vegetable Soup

Lamb And Vegetable Soup

Oxmoor House JANUARY 1985

  • Yield: 1 gallon

Ingredients

  • 1 (6- to 7-pound) leg of lamb
  • 1 gallon water
  • 1 cup finely chopped carrots
  • 1 cup finely chopped potatoes
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomato
  • 1 cup finely shredded cabbage
  • 1 cup finely chopped turnips
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Place lamb and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours. Remove from heat; let cool. Cover and refrigerate overnight. Skim off fat, and discard.

Remove lamb, reserving broth in stock pot. Cut meat from bone, and cut into bite-size pieces; discard bone. Return meat to broth. Add remaining ingredients, stirring well.

Bring to a boil. Reduce heat; cover and simmer 3 hours. Serve hot in individual soup bowls.

advertisement

Go to full version of

Lamb And Vegetable Soup recipe

advertisement