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Lamb & Barley Soup


Serves 6

Prep time 10 minutes

Cooking time 6 - 8 hours



  • 3 lamb necks cut into rosettes

  • 2 carrots, finely diced 

  • 1/2 ribs celery, finely chopped 

  • 2 large onions, finely chopped 

  • 8 cups chicken or beef stock

  • 1/2 cup pearl barley 

  • Salt and pepper 

  • 2 tablespoons chopped fresh parsley

  • 12 leaves finely chopped fresh mint

How to Make It

Step 1

Pre roast or braise the lamb necks and then put in slow cooker and add HALF of carrots, celery and onion. Pour in stock, cover and cook until tender, about 6 hours. Remove snack bones to a bowl, cover and refrigerate. Strain liquid into a large bowl. Cover and refrigerate for 2 or 3 hours. When liquid has chilled, remove layer of fat that forms on top. Remove meat from neck bones, discarding all fat and gristle. Shred lamb into small pieces.

Step 2

Pour defatted liquid into a large pot. Add remaining carrots, celery and onion. Stir in lamb and barley. Bring to a boil over high heat. Reduce heat to medium-high and cook until vegetables and barley are tender, about 30 minutes. Season with salt and pepper. Sprinkle with parsley and mint, and serve hot.


Osso Bucco with Smashed Potato



2kg Osso Bucco

3 large onions (sliced)

3 carrots (diced)

1 cup mushrooms (sliced)

Plain Flour




5 Potatoes (boiled with skin on)




1. Mix salt, pepper, garlic & plain flour

2. Fry off onions in pan

3. Roll meat in seasoned flour and braise / pan fry until golden brown

4. Place onion, carrots and meat into slow cooker and leave on low for up to 6 hours

5. Mix in mushrooms

6. Thicken (if needed) with Demi Glace

7. Boil chopped potatoes (with skin on) until tender

8. Add splash of milk and a generous dob of butter and mash

9. Serve hot and enjoy!

This basic recipe also works well with Lamb Shanks, Gravy Beef, Ox Tail and Beef Cheeks


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