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