Directions:
- In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 11/2 hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper, and seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.95 Kcal (3776 kJ) | ||
| Calories from fat | 285.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.7g | 49% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 589.92mg | 25% | |
| Potassium | 192.43mg | 4% | |
| Total Carbs | 23.09g | 8% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 186.99 Kcal (783 kJ) | ||
| Calories from fat | 59.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 49% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 3% | |
| Sodium | 122.3mg | 25% | |
| Potassium | 39.89mg | 4% | |
| Total Carbs | 4.79g | 8% | |
| Sugars | 1.74g | 34% | |
| Dietary Fiber | 0.69g | 13% | |
| Protein | 5.1g | 49% | |
| Vitamin C | 1.8mg | 14% | |
| Iron | 0.4mg | 11% | |
| Calcium | 9.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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