Return to Content

Lamb and Barley Soup

Lamb and Barley Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

Delicious with hot biscuits.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 pounds meaty lamb bones
  • 2 quarts cold water
  • 5 peppercorns
  • 2 carrots, peeled and chopped
  • 1/2 turnip, peeled and chopped
  • 2 to 3 onions, peeled and chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1/4 cup barley
  • Salt and pepper to taste
  • Parsley


Combine bones, water, and peppercorns in soup kettle. Bring to a boil, reduce heat, and simmer, covered, 2 hours. Strain. Pick meat off bones and add met to kettle. Add vegetables and herbs and simmer, partially covered, 30 minutes. Add barley and simmer, partially covered, 15 minutes or until tender. Season with salt and pepper. Garnish with parsley.
Updated Wednesday, September 5th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111