This delicious soup is a great way to use up bones from a roast joint. We do this with all of our meat bones to make the most of the roast.  We use leftover bones from a roast lamb joint, shoulder bones or roast leg of lamb are all great to create a delicious soup stock. If you don’t have either you can use 2 lamb shanks.


  • 1 leek sliced 
  • 1 brown onion diced
  • 2 cloves garlic chopped 
  • 3 carrots chopped 
  • 2 celery sticks chopped 
  • 2 small parsnips roughly chopped 
  • 1 potato cubed 
  • 1 cup frozen veg (peas, corn, beans
  • ¾ cup barley rinsed thoroughly 
  • 2 litres water
  • 1 tablespoons beef stock powder 
  • White pepper and salt to taste
  • Small bunch parsley chopped (to serve)

We usually make the stock the day before so that the fat can be skimmed off the top of the stock before making the soup.

  1. FOR THE STOCK   – In a large pot saute the top of the leek (dark green leaves) in a little olive oil until fragrant add shanks or bones then add water and a couple of bay leaves and any carrot peel, celery tops, you have. Add an onion chopped in half with the peel on if you have one. Bring to the boil then simmer for 30-45 mins. Set aside to cool.
  2. FOR THE SOUP – In a large pot add a glug of olive oil and heat to medium-high heat. Then add sliced leek, diced onion and stir for 5 mins until they have started to brown.  Add celery, carrot, parsnip, garlic and potato and continue to stir. Add frozen vegetables, rinsed barley, then the stock, reserving the bones/shanks. Bring to the boil and reduce to medium heat simmer for 45 minutes. 
  3. Remove as much meat from the bones as possible, separating and discarding any sinew/fat so that you are left with lean lamb meat.
  4. Once the vegetables are tender add stock powder and white pepper to taste. Sprinkle with chopped flat-leaf parsley to serve.