g
Best choice
NF
Nut free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Heat oil in a large pot, brown lamb shoulders, set aside.
- Sweat off onion and garlic, after 5 minutes add the carrot, potato, sweet potato, zucchini and herbs, cook for a further 10 minutes.
- Add the pearl barley to the. pot along with the stock, stir. Add the lamb shoulder and bring to the boil, reduce heat and simmer for 3 – 3 ½ hours.
- Remove lamb shoulder from soup and allow to cool slightly, using gloves, remove all of the meat from the bones, discard the bones and chop the meat.
- Before putting the meat back into the soup skim the top for any impurities and discard.
- Return chopped up meat to the soup and season with black pepper.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.
Copyright © State of Victoria 2025.