What is ‘Feel good about meat’?
It’s a campaign to make people aware of the health benefits of red meat and to share recipes to promote the use of it.
Nick Nairn’s Scotch Lamb Broth
(Serves 4)
For more information about this recipe and others visit Feel Good About Meat online
 |
|
Lamb Broth: a healthy starter or light lunch full of vegetables and Scotch lamb | What do I need?
450g Scotch Lamb shanks
1.2 litres cold water
Maldon salt and freshly ground black pepper
Half a lamb stock cube
40g pearl barley
1 potato, cut into 5mm pieces
1 carrot, cut into 5mm pieces
1 stick of celery, cut into 5mm pieces
1 onion, cut into 5mm pieces
1 leek, cut into 5mm pieces
100g fresh or frozen peas
2 tbsp fresh parsley, chopped
What do I do?
Put the lamb shanks and the water into a large pan. Add some seasoning and the stock cube. Bring to the boil, then cover and simmer very slowly for about 1½ hours, until the meat is very tender. Lift the meat out onto a plate and set aside to cool slightly.
Put the pearl barley in the pan, bring back to the boil and simmer for 10 minutes.
Add the potato and simmer for a further 10 minutes.
Then add the carrot, celery, onion and leek and simmer for another 15 minutes.
If at this stage the soup looks a bit too thick, add a little more water and bring back to a simmer.
Cut the meat from the cooked lamb shank into 5mm pieces and add to the soup with the peas and the chopped parsley. Simmer for 5 minutes, check the seasoning and serve.
It tastes even better if it's left to cool and then reheated the next day. It also freezes well.
Aga cooking
2, 3 and 4 oven Aga : Bring to the boil on the boiling plate then transfer to the floor of the simmering oven for 1½ - 2 hours, until the meat is very tender.
|
