Ingredients
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Method
-
Prepare the lamb
Wash the lamb, cut it into pieces and place it in a large pot covered with cold water.
10 min -
Skimming
Bring to a gentle boil over a low heat, skimming off the foam that rises to the surface so the soup stays clear.
15 min -
Long simmer
Simmer gently, uncovered, until the meat is tender and falls away from the bone.
60 min -
Add the vegetables
Add the potatoes, carrots, celeriac and onion, then season with salt and pepper and continue to simmer.
20 min -
Leek
Add the leek at the end so it keeps its freshness and green flavour.
5 min -
Serving
Taste and adjust the salt and pepper, then sprinkle with fresh parsley and serve piping hot.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 510 kcal | 627 kcal |
| Fat | 110 g | 27 g |
| of which saturates | 47 g | 12 g |
| Carbohydrates | 206 g | 51 g |
| Protein | 173 g | 43 g |
| Fibre | 28 g | 7,1 g |
An estimate calculated from the raw weight of the ingredients. Not included: parsley. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: celery
For sensitive digestion: onion, leek (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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