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Here's a recipe for that hearty lamb stew you were looking for.

Lamb Lovers Soup.

2-4 Lamb chops (I use shoulder)
5 cups (1 Liter) broth, Chicken or beef (Or water and add 4 Boullion cubes)
1/2 cup Barley

In a Dutch oven, or large pot, brown the chops,and set aside.

In the same pot, add:

5 Carrots, peeled and sliced.
4 celery stalks, chopped
2 medium onions, chopped
saute until soft.

Add chops back in, and add broth and barley.
Bring to a boil, and simmer 1 1/2 hours.
Remove chops, and remove meat from bones, and cut into 1/2 inch pieces.
Skim excess fat from soup.
Add meat back in, and add:

1/2 teaspoon Basil (dried is ok)
1/4 teaspoon Allspice
Salt to taste.

Simmer another 10 minutes, and Enjoy!!!


This makes the absolute best lamb soup/stew !

Not available in a pouch or tray, sorry...

Not available in a pouch or tray, sorry...

I will try it.. This is the style I was looking for, it has the right ingredients that's for sure

Skim excess fat from soup. maybe not, my brother likes old fashion broth.
He spends a day just making fatty broth in the winter..
We winter camp on river Islands or jeep camp in the snow and cook.

This is the type of project we like.. Filling
This could be prepared in the field in the cast iron pot.
Or... vintage Large field cook pot.

Thanks again

The fat always seems to coat my mouth, hard to remove...

BTW, watch out for bone splinters, lamb/mutton always have a bunch...

I really like that winter camping/tenting pic!

So, Norton..
What part of Virginia are you in?
My Daughter and her tribe moved to Sterling, Va several years ago.

I am definitely in the "leave the fat in" school.
I make this every time I have a leg of lamb. Once most of the meat is off, I throw the bone in enough water to cover. Everything else is pretty much the same recipe, except that I would hold off on putting the barley in until the last half hour or 45 minutes. Barley doesn't need anything like an hour and a half to go through. I also usually add a quarter-inch diced potato. One good-sized one... Also for the last 30 or 40 minutes.
And Rosemary is my go to herb for a pot of the stuff.

I love all forms of lamb, but it's so D*mned expensive!

This recipe allows the use of the (relatively) cheaper cuts.
This would also be good with Beef, Pork, Venison...

As for Rosemary, I have a large bush, right next to the Basil and Thyme out the back door!

Add spuds, substitute spuds for barley, mix and match, why not?

There's an old saying:

The first time, follow the recipe, after that, make it into your own recipe...

Another slow cooked recipe that's delicious, and perfect for cold winter weather!


Beef and Barley soup




2 Lbs of Beef shank (2 large or 3 small)
1 medium onion, chopped
2 stalks of celery, chopped
several cloves of garlic, minced and divided.
Several carrots, sliced
several potato's, large chunks ( Optional )
1 carton of brown mushrooms, chunked
one cup of Barley (whole)








In a large pot, brown the beef shanks and remove.
Sauté the onion and half the garlic
Add the shanks back in, then add one carton of Beef broth (32 oz?) and refill carton with water and add.
Bring to a boil and then cover and simmer for 1 1/2 hours.
Remove the shanks and separate the meat and chop .
Return meat to pot
Add the celery and carrots and barley, and optional potato and simmer again for 1 hour
Add the remaining Garlic, and the Mushrooms, and simmer another 20 minutes.
Salt and Pepper to taste


Slow cooked heaven!

Very good recipes here.

I just found out D’s Illness and noticed his last post. Got past me unnoticed. Even though some time has past, to honor him am bringing forward his lamb stew recipe which I eagerly intend to try. He commented on some of my posts and videos.

See D’s lamb recipe above.