Lamb and Lentil Soup | Recipe | Simply Beef & Lamb

Name: Lamb and Lentil Soup | Recipe | Simply Beef & Lamb
Ingredients: 675g lamb scrag (Windsor cut) pieces or lean lamb shoulder or neck fillet cut into 2.5cm cubes; 2 tablespoons sunflower oil; 2 medium onions, peeled and chopped; 100g red lentils, rinsed; 600ml good, hot lamb stock; 1 large sprig rosemary, roughly chopped; 4 sprigs fresh thyme leaves; 225g carrots, peeled and sliced; 225g swede, peeled and roughly chopped

www.simplybeefandlamb.co.uk

This hearty soup uses slow-cooked lamb for extra flavour and is sure to warm you up on chillier nights. Or why not use mutton as a great alternative?

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Ingredients

675g lamb scrag (Windsor cut) pieces or lean lamb shoulder or neck fillet cut into 2.5cm cubes
2 tablespoons sunflower oil
2 medium onions, peeled and chopped
100g red lentils, rinsed
600ml good, hot lamb stock
1 large sprig rosemary, roughly chopped
4 sprigs fresh thyme leaves
225g carrots, peeled and sliced
225g swede, peeled and roughly chopped