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How To Cook Lamb Broth with Aromatic Roots

How To Cook Lamb Broth with Aromatic Roots


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


This is a very simple recipe, full of natural sweetness, as well as a nourishing and healthy alternative to the more traditional lamb casserole or stew.

Method:

  1. Cover the lamb in cold water and bring to a boil, drain away the liquid then cover the lamb with the chicken stock.
  2. Add the onions, bay leaf and rosemary and gently simmer covered for 1½ hours.
  3. Next add the diced vegetables and potatoes. Cover and continue to simmer for 1 hour until the meat and vegetables are tender then add the greens, simmer for a few minutes and serve straight away.
  4. Pass the Henderson’s around the table with a little cracked pepper to taste.

Serving suggestion:

Serve with freshly baked bread and salted butter.

  • The Ingredients
  • • 500g diced lamb
  • • 400ml light chicken stock
  • • 1 bay leaf
  • • Sprig rosemary
  • • 1 large onion diced
  • • 1 large carrot, peeled & diced
  • • 1 small swede peeled & diced
  • • 16 new potatoes peeled & sliced
  • • Small sweetheart cabbage shredded or a handful of spinach or wild garlic leaves
  • • Cracked black pepper
  • • Few drops Henderson’s relish

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