Lamb Bone Soup Recipes

LAMB BONE SOUP

Steps:

• Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
• If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
• Once the stock and the meat are cooked, make the soup.
• Chop the onions and the bacon (if necessary).
• Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
• Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
• Add the stock. Cook for about 10 minutes.
• In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
• Add the shredded meat and heat through for a few minutes.
• Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
• Serve sprinkled with fresh parsley if desired.

RUSTIC LAMB SOUP

Steps:

• Place the lamb stock, bones from the lamb joint and 600ml of water in a large pan. Leave to simmer, uncovered, on a medium heat for 1 hour 30 minutes. Meanwhile, peel and cube all of the vegetables.
• Sieve the liquid from the stock into a fresh pan and add the sweet potato, celeriac and carrots and boil for another 20 minutes. Meanwhile, boil the potatoes in a separate pan.
• Add the potatoes and remaining leeks and onions along with the shredded Lamb. Warm on a medium heat for 5-10 minutes.
• Season to taste and serve with large slices of rustic bread.

WHITE BEAN AND LAMB SOUP

Steps:

• Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
• In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
• Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
• Top each serving of soup with wilted spinach and crumbled feta cheese.

LAMB SOUP

Steps:

• Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• Drain using a colander over a bowl or pot, retaining liquids.
• Trim meat from bones and discard bones after removing marrow (added to meat).
• Discard gristle, carrots and celery.
• Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
• Season to taste.

LAMB EGG-LEMON SOUP

Steps:

• Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
• Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again. Add some of the hot soup to the bowl, whisking constantly. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened. Do not let it boil. Garnish with parsley.

LAMB AND BARLEY SOUP

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.

LEMON LAMB SOUP

Steps:

• Add water and salt and bring to boil.
• Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
• Remove the meat and/or bones and the goop on top of boiling water.
• add the chopped fennel and boil for 5 minutes Med/high heat.
• add the potatoes and boil for 10 minutes.
• Re introduce the meat if you have not cubed it first and boil 5 minutes.
• Add the parsley and boil for 5 minutes.
• Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
• The preparation can happen during the boiling as there are distinct steps.

LAMB AND BARLEY SOUP

Steps:

• 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.
• Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
• Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
• Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
• Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.