Directions:
- Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
- Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
- With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
- Taste for seasoning. Sprinkle with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.84 Kcal (1218 kJ) | ||
| Calories from fat | 184.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 31% | |
|---|---|---|---|
| Sodium | 717.62mg | 30% | |
| Potassium | 98.4mg | 2% | |
| Total Carbs | 5.31g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 21.21g | 42% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.03 Kcal (310 kJ) | ||
| Calories from fat | 46.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 31% | |
|---|---|---|---|
| Sodium | 182.67mg | 30% | |
| Potassium | 25.05mg | 2% | |
| Total Carbs | 1.35g | 2% | |
| Sugars | 0.38g | 6% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 5.4g | 42% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.9mg | 4% | |
* 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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