Irish Lamb and Barley Soup


(1 vote) 5 1

Serve this hearty soup with the traditional Irish Soda Bread.

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  • 1 Tbs. vegetable oil
  • 2 1/2 lbs. meaty lamb neck bones
  • 10 C. water
  • 1/2 small cabbage, chopped
  • 2 carrots, peeled and diced
  • 1 large onion, chopped
  • 1/2 large rutabaga, peeled, diced
  • 2/3 C. pearl barley, rinsed
  • 3 Tbs. instant beef bouillon
  • 2 tsp. dried thyme
  • 2 bay leaves
  • 1/16 tsp. ground allspice
  • Salt
  • Black pepper

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Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.

Makes 8 servings

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