lamb soup with peas & carrots


Peas & carrots are an excellent accompaniment for lamb in every form. This is a rich and flavorful soup, made with the stock from the Lamb’s Breast Pot Roast recipe. I could have added the vegetables directly to the stew pot, but lamb's breast is an extremely fatty cut. I prefer to separate the fat from the stock before I make soup with it.

Be warned:
The lamb flavor can be overwhelming. Go easy at first with the stock; taste and add more later if you like it.


This is what you need for 6 quarts:

  • 1-4 cups lamb’s broth
  • 2 lb. mixed vegetables
    broccoli, Brussels sprouts, peas & carrots
  • 2 potatoes, cut as fries
  • 4 plum tomatoes, chopped
  • 2 eggs, lightly beaten
  • S&P
Pic1: egg-drop lamb soup with peas & carrots



Pic2: lamb's breast pot roast
Pic3: lamb's stock and fat
Pic4: add water and vegetables