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.