Cut: shoulder Lamb, Leek & Barley Broth

  • Meat Lamb
  • Cut Shoulder

This rich broth is a complete meal. Ideal for those cold winter nights by the fire!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder 25mm Cubes 600g 2.4kg 6kg
Carrots 15mm Cubes 400g 1.6kg 4kg
Celery Sliced 200g 800g 2kg
Leeks Sliced 300g 1.2kg 3kg
Pearl Barley 100g 400g 1kg
Split Green Peas 100g 400g 1kg
Red Lentils 75g 300g 750g
Vegetable Stock Powder* 30g 120g 300g

* Check the instructions on your stock powder. the one used for testing this recipe required 30g of stock powder to make 2 litres of stock

Preparation

 BUTCHER – PREPARATION/METHOD

1. Combine all ingredients. 

2. Seal 1.8kg mixture in a large bag.

RETAIL PRESENTATION

Display bags of ingredients ready to take home and cook.

CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION

1. Place 1.8kg soup mix into a large slow cooker. Add 3 cups of water.

2. Cover and cook on a low setting for 7 hours until soup is thick and lmab is falling apart. 

3. Season to taste with salt and freshly cracked black pepper.

SERVING SUGGESTION

Serve with freshly chopped parsley and hot buttered toast.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Vacuum pack in 1.8kg batches and sell as a ready-to-cook meal pack. Just add water.