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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. Bring to a boil. Reduce heat; cover and simmer 3 hours. Serve hot in individual soup bowls.
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