Irish Mutton Soup

Ingredients of Irish Mutton Soup

Serves: 10

• 675g thickly sliced bacon, diced
• 2.75kg boneless lamb shoulder, cut into 5cm pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 50g plain flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• 120ml water
• 1 litre beef stock
• 2 teaspoons caster sugar
• 500g diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 250ml white wine

• Preparation method of  Irish Mutton Soup

  Prep: 20 mins | Cook: 2 hours 25 mins
  1.

  Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.

  2.

  Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat lamb evenly. Brown lamb in frying pan with bacon fat.

  3.

  Place lamb into stock pot (leave 4 tablespoons of fat in frying pan). Add the garlic and onion and saute till onion begins to become golden. Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock and sugar. Cover and simmer for 1 1/2 hours.

  4.

  Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until vegetables are tender.