Advertisement
Ingredients
4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces
20 cups water
Salt to taste, if desired
20 peppercorns, crushed
½ cup barley
2 cups finely diced carrots
2 cups diced leeks
1 cup finely diced rutabaga or white turnips
2 cups finely diced celery
2 cups chopped onions
1 tablespoon finely minced garlic
¾ cup finely chopped parsley, approximately
Freshly ground pepper to taste
Nutritional analysis per serving (8 to 12 servings)
20 grams carbs; 58 milligrams cholesterol; 298 calories; 6 grams saturated fat; 13 grams fat; 5 grams fiber; 1817 milligrams sodium; 23 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
- Step 2
Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
- Step 3
Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
- Step 4
Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
- Step 5
Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.
Private Notes