Mutton Broth – by John Williams, Exec Chef of the Ritz

09 January 2007
Mutton Broth – by John Williams, Exec Chef of the Ritz

(Serves 6-8)

1kg half-leg of mutton with bone removed
3 litres fresh lamb stock or stock made with good-quality cubes
225g pearl barley
175g green and yellow split peas
1 large onion, finely chopped
2 big carrots, finely chopped
1 leek, finely chopped
3 small turnips, finely chopped
Half a swede, finely chopped
2 celery stalks, finely chopped
Oil for frying
50g chopped parsley, to garnish
Salt and pepper


Wash the pulses and soak overnight.

Place the mutton in a pan and cover with the stock. Season. Cook for about 11/2 hours or until the meat is tender. Top up the pan with water if necessary to ensure the meat remains covered. Skim off any crust that forms on the surface.

Remove meat from the stock and cut into chunks when it's cool enough to handle.

In another large pan, heat a little oil and sweat off the finely chopped vegetables until soft then add the barley, split peas and the stock from the mutton pan.

Add the diced meat to the vegetables, adjust the seasoning and cook for a further 30 minutes. Finish with the chopped parsley.

By John Williams, executive chef, the Ritz, London

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