Herdwick Mutton and Barley Broth
A rich, comforting Cumbrian broth packed with tender fell-bred Herdwick mutton, nutty pearl barley, and sweet root vegetables.
- Prep
- 20 min
- Cook
- 135 min
- Total
- 155 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •large lidded casserole dish
- •chopping board
- •chef's knife
- •slotted spoon
- •ladle
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 24 g
- carbs
- 36 g
- fibre
- 7 g
- protein
- 38 g
- calories
- 520 kcal
Instructions
- 1
Heat the oil in a large casserole dish over a medium heat on the hob.
- 2
Add the mutton pieces and brown all over for eight minutes until deeply coloured, then remove to a plate.
- 3
Add the chopped onions, carrots, and swede to the pot and cook for five minutes until lightly softened.
- 4
Return the browned mutton to the pot along with the pearl barley, thyme sprigs, and bay leaves.
- 5
Pour in the cold water to completely cover the meat and vegetables.
- 6
Bring the broth to a gentle boil, then skim off any grey froth from the surface with a slotted spoon.
- 7
Cover with a lid, lower the heat, and simmer gently for two hours until the mutton is meltingly tender.
- 8
Lift out the mutton pieces, remove the bones and excess fat, shred the meat, and return it to the broth.
- 9
Stir in the sliced leeks and cook gently uncovered for ten minutes until tender.
- 10
Remove the herb bundle and bay leaves, then season with the salt and cracked black pepper.
- 11
Ladle the steaming broth into warm bowls and scatter with freshly chopped parsley.
Chef's tips
Skimming the broth regularly during the initial simmer ensures a clean, sweet stock. If you can only source lean mutton, ask your butcher for extra marrow bones to build a rich body. The barley will continue to absorb liquid as it rests, so add a splash of boiling water if it becomes too thick.
Ingredient substitutions
- mutton neck or shoulder → bone-in lamb neck chops or lamb shanks
- pearl barley → pot barley or spelt grain
- swede → turnip or extra carrots
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, stirring occasionally and adding a splash of water if the broth has thickened.
Common mistakes to avoid
- •Boiling the broth too vigorously, which makes the mutton tough rather than meltingly tender.
- •Adding the leeks at the start, causing them to disintegrate completely during the long cook.
- •Failing to skim the froth at the beginning, leading to a cloudy and slightly bitter broth.
Serving suggestions
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