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Thursday, 6 February 2014

Leftover Roast Lamb Soup


I was asked by Sainsbury's to share a recipe that uses up leftovers from a roast dinner.  Soups are a fab way to get another meal from a roast dinner, especially if you make your own stock as we did.

We enjoyed a roast leg of lamb and I made stock from the bones, used the leftover meat, and some leftover vegetables in a delicious and filling soup.

I put the following into a slow cooker set to low:

3 sliced carrots
2 sliced celery sticks
1 large onion, diced
1 leek, sliced
100g pearl barley
1.5 Litres lamb stock, add a little extra if necessary

I cooked this on low for 2 - 3 hours until the pearl barley was just tender.  Add in leftover roast lamb, we had about 350g of meat, and cook for a further hour on low.  Serve in bowls, sprinkled with some fresh herbs.  We devoured ours for a hearty lunch, accompanied by a bread roll. 



I was given vouchers by Sainsbury's for ingredients costs incurred.

2 comments:

  1. Im always on the lookout for more slow cooker recipes...will add this to the list.

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  2. A lovely soup and brightened up with those pretty fresh herbs.

    ReplyDelete