Welsh mutton broth
Over the past few years, there have been many initiatives
to promote the consumption of mutton and it is gradually
making a comeback on restaurant and pub menus. It has
a stronger flavour than lamb and is perfect for broths,
soups and stews.Rub the mutton joint with salt and pepper, then place in a deep
cooking pot. Add enough water to cover and bring to the boil. In the
meantime, roughly chop the onion, carrot and leeks. As soon as the
water begins t o boil, tip a cup of cold water into the pot, to encourage
the froth and scum to float to the surface. Skim t his off and reduce
the heat to a simmer.
Continue to skim until the liquid is clear, then add the onion, carrot
and half the leeks, along with the bay leaves and thyme. Simmer for
about 2V2-3 ho... until the mutton is very tender, skimming from
time to time as nL essary. Leave to cool slightly, then lift out the
mutton. Cut int o bite-sized pieces or shred the meat finely and discard
the bone.
Strain the broth into another pan and bring to a simmer. Cut the
swede and turnip into 1.scm dice and add to the broth with the pearl
barley and remaining leek. Add another pinch of salt and pepper to
taste and simmer for about 30-40 minutes until the vegetables and
barley are tender. Return the mutton to the broth and heat for few
minutes to warm through. Taste and adjust the seasoning.
Serve the soup in warm bowls, topped with a scattering of chopped
parsley, with some oatcakes or rustic bread on the side.
SERVES 8
lkg mutton shoulder
(on the bone)
sea salt and black pepper
1 large onion, peeled
1 large carrot, peeled
2 large leeks, white part
only, trimmed
2 bay leaves
few thyme sprigs
1 large swede, about
600g, peeled
1 large turnip, about
600g, peeled
12Sg pearl barley
small handful of flat -leaf
parsley, choppedSOUPS AND BROTHS 77