mutton soup

[slinky.kate]

been trying to google a recipe for this soup,but i want it made the way my mum done it,the oldfashioned way,without all the herbs,garlic and spices as i know she didnt use that,anyone any ideas???

[slinky.kate]

c'mon whits happenin'tae ma soup,i need a recipe 'please'

[muff13]

If you find a recipe that has lots of herbs in you could make it and omit anything you do not like. However, when I make mutton soup, I boil my mutton along with some lentils,chopped onions, carrots and swede. Then, nearer the end of the cooking time when the meat is nearly cooked, I add chopped leeks, some more chopped carrots plus any other chopped vegetables I can lay my hands on. And of course basic seasoning consisting of salt and pepper. This is probably not at all like the soup your mother made, but just use your imagination. I never follow a recipe and my soup is never quite the same each time I make it, but is usually wholesome and very tasty. Good luck which your cooking.

[SirOracle]

I think your first problem here is getting mutton.All they seem to have is lamb which gives a completely different flavour.
Probably something to do with mutton being too fatty for us to eat.God knows how we survived all these years ago!!

[sunny-dave]

Mutton, carrots, onions and pearl barley - preferably with some lamb stock, but a chicken stock cube will do.

Fry off the onions until soft, add the mutton chunks and gently fry with a lid on for ten minutes or so.

Bung in the carrots and pearl barley, add some salt & pepper, simmer incredibly gently for ages until the carrots are just about to disintegrate.

Serve with crusty bread

[sunny-dave]

oops - add stock with the carrots & pearl barley

[mike11111]

"Firstly, catch your sheep"
(Mrs Beeton's cookbook)

[humbersloop]

If you have a halal butcher near mutton's no prob, get neck chops aka scrag. Per kg, simmer in 2 pts water with salt pepper & an onion till th meat's nearly dropping off the bone - hour or so. Skim the pan while it's cooking to get the scum off. Strain, keep the liqour strip the meat off the bone, dump bones. Fry onion, celery and carrot till soft, add the liquor, meat, some spud and pearl barley, season with salt and white pepper - a bay leaf won't kill you- and simmer another hour.

[slinky.kate]

thanks everyone,i seen asda is selling mutton thats why i want to do the soup,my mum lived on a farm in ireland so it was probably the stuff they pulled out of the ground at that time that they used,mums soup was lovely,very flavoursome
did you know it is only known as mutton if the sheep is over two years old???

[muff13]

Technically I think it is sold as mutton once certain teeth grow. Probably under two years old, but it does not matter if it is older as the taste is even better. We have often eaten sheep that were 6 years old - long slow cooking and it is delicious!

[EDDIE51]

Simple recipe here
http://www.globebutchers.co.uk/recipe.html
Is this near what you want ?

[slinky.kate]

EDDIE,thats exactly what i am after,i wrote the recipe down,thank you so much.

[mccfluff]

asda's doing mutton now, i was after some for a curry a while back and they said they never did it. will have to go investigate. mutton curry is amazing :-)

[EDDIE51]

thanks slinky .
You can get goat at some butchers (halal mainly) that is great in curry not heard of goat soup though.