Mourne Mutton and Barley Broth
A hearty County Down broth of tender mutton, nutty pearl barley, and sweet root vegetables simmered gently until naturally rich and thick.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large heavy-based pot
- •Chopping board
- •Chef's knife
- •Slotted spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 19 g
- carbs
- 42 g
- fibre
- 8 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Place the mutton into a large heavy-based pot and pour over the cold water.
- 2
Bring slowly to a gentle boil over medium heat on the hob.
- 3
Skim off any foam and impurities rising to the surface using a slotted spoon.
- 4
Add the pearl barley, diced onions, thyme sprigs, bay leaf, salt, and black pepper.
- 5
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1 hour.
- 6
Add the diced carrots, swede, and sliced leek to the pot.
- 7
Simmer covered for another 30 minutes until the root vegetables start to soften.
- 8
Add the diced potatoes and cook uncovered for 25 minutes until the broth thickens naturally.
- 9
Transfer the mutton onto a board, shred the meat from the bones, and discard bones.
- 10
Return the shredded meat to the pot, stir through chopped parsley, and serve hot.
Chef's tips
Rinsing the pearl barley before cooking removes excess surface starch while leaving enough to give the broth its signature body. If using mature mutton, keep the heat low and steady so the meat turns meltingly tender without boiling dry.
Ingredient substitutions
- mutton neck or shoulder on the bone → bone-in lamb shoulder chops or diced stewing lamb
- swede → white turnip or parsnip
- pearl barley → pot barley (increase cooking time by 15 minutes)
Storage
Cool completely and refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the hob over medium-low heat, stirring occasionally and adding a splash of water if too thick.
Common mistakes to avoid
- •Boiling the broth vigorously, which makes the mutton tough and breaks down the vegetables into mush.
- •Skipping the skimming step at the beginning, leading to a greasy or cloudy broth.
Serving suggestions
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