Slow cooked Irish lamb and barley soup

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes

Slow cooked Irish lamb and barley soup

Serves: 6
Cooking Time: 8 hour


  • 10ml (2 tsp) olive oil
  • 500g lamb neck
  • 2 medium carrots, grated
  • 1 small celery stalk, diced
  • 1 small onion, finely chopped
  • 1 large leek, sliced
  • 170g (1 cup) pearl barley, washed
  • salt and freshly ground black pepper, to taste
  • 2L good quality lamb stock



Heat the oil in a frying pan and brown the meat.


Place all of the ingredients in the slow cooker and set for 8 hours on high.


Serve with Irish soda bread.



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