Welsh Mountain Mutton Broth
A warming, slow-cooked broth brimming with tender Welsh mountain mutton, nutty pearl barley, swede, and garden leeks. Deeply comforting hill farm cooking.
- Prep
- 20 min
- Cook
- 135 min
- Total
- 155 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Large stockpot
- •Slotted spoon
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 24 g
- carbs
- 36 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 510 kcal
Instructions
- 1
Place the mutton chops, cold water, salt, and crushed black peppercorns into a large stockpot.
- 2
Bring gently to the boil on the hob over medium heat.
- 3
Skim off any grey froth that rises to the surface using a ladle.
- 4
Add the rinsed pearl barley and thyme sprigs to the pot.
- 5
Cover with a lid, reduce heat to low, and simmer gently for 90 minutes until the mutton is tender.
- 6
Transfer the mutton onto a plate using tongs and discard the woody thyme stems.
- 7
Strip the meat from the bones, discard excess gristle, and return shredded meat to the pot.
- 8
Add the diced swede, carrots, and onion to the simmering broth.
- 9
Simmer covered for 20 minutes until the root vegetables begin to soften.
- 10
Stir in the diced potatoes and sliced leeks.
- 11
Cook uncovered for 20 minutes until the potatoes are tender and broth has lightly thickened.
- 12
Stir through the chopped parsley, taste for seasoning, and ladle into warm bowls.
Chef's tips
For the richest flavour, make the broth a day ahead and refrigerate overnight; lift off the solidified fat cap before reheating. If true mountain mutton is difficult to source, bone-in lamb neck or hogget shoulder makes a superb alternative.
Ingredient substitutions
- bone-in mutton neck chops → bone-in lamb neck or hogget shoulder chops
- swede → turnip or parsnip
- pearl barley → pot barley or spelt grain
Storage
Cool completely and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat slowly in a saucepan over medium-low heat on the hob until piping hot throughout, adding a splash of water if too thick.
Common mistakes to avoid
- •Boiling the mutton vigorously rather than simmering gently, which leaves the meat tough.
- •Skipping the initial skimming step, which makes the finished broth murky and greasy.
- •Adding the leeks too early, causing them to disintegrate completely into mush.
Serving suggestions
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