Hearty lamb & barley soup

Hearty lamb & barley soup

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates4g
  • carbs26g
  • sugars12g
  • fibre4g
  • protein17g
  • salt1.48g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • ½ large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g pearl barley
  • 600g mixed root vegetable (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pints 1 litre lamb or beef stock



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g green bean (frozen are fine), finely chopped


  1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

  2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Aug, 2017
Have made this a number of times, a great versatile soup, easy to make (and vary depending on what root veg you have) - economical too. Very happy.
13th Jan, 2016
I made this for my week's worth of lunches and after two days I'm happy to say I'm still really enjoying it. After reading a few of the comments I blitzed half the mixture which gave me a very thick stew, although has been lovely in the cold weather and tastes fab. I used a 500g packet of swede & carrot and then a parsnip too, so my veg was probably over what was required. I also switched the sprig of thyme for half a teaspoon of dried thyme. Unlike some of the others I found the pear barley cooked within the time. I made this because I got reduced lambs neck in the supermarket, but I've enjoyed it so much I'll make it again.
8th Nov, 2014
Had never used neck fillet before but will definitely use again - it is beautifully soft when preparing and tasty to eat. Followed this recipe to the letter and it was delicious!!
26th Aug, 2014
My "go to" winter dish. Even my kids like it
13th Oct, 2013
has anyone made in a slow cooker ?
21st Sep, 2013
Lovely dish see the tips section for my full review!
8th Apr, 2013
And my rating is 5 stars!
8th Apr, 2013
I've made this twice now. First time I made it just as the recipe says and it was amazing. Today I made it with a bag of fresh diced sweet potato and butter nut squash from M&S. Saved time on the preparation and the reult was just as amazing. The whole family love it and I'll be using this recipe regularly.
claupatra's picture
27th Jan, 2013
Perfect winter soup!
6th Nov, 2012
Just made this for tonight's tea it tastes Delish...didn't blitz and left out green beans will serve with fresh crusty bread defo a favourite :))


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
30th Aug, 2013
I prepared this recipe this morning but changed it slightly ....I coated the meat in seasoned flour and cooked in oil, transferred to my slow cooker with the veg. I then cooked my onions in the same meat pan & de-glazed the pan with a little stock & again transferred to the slow cooker with the rest of the other ingredients. It's been cooking all day on high & smelling lush! When I checked it at 4 pm the liquid was still loose so I ladled 3/4 of it into a saucepan and boiled it reducing by over half & poured back in. I now have the most thick rich gravy for our stew. This is a lovely recipe & will definitely be a firm favourite throughout the colder months!
Want to receive regular food and recipe web notifications from us?