You will need:
8 CKB Lamb Necks
2 tbsp olive oil
1 large chopped onion
4 cloves crushed garlic
2 diced carrots
2 sticks diced celery
2 large diced potatoes
2 litres beef stock
2 litres water
3/4 cup pearl barley
1 tbs chopped fresh rosemary
1 tbs chopped fresh thyme
2 bay leaves
Method:
Heat olive oil in a large saucepan and brown lamb necks. Remove and set aside. Add onions, crushed garlic, carrots, potatoes and celery to the saucepan, and cook for 5 minutes or until lightly brown.
Return the necks to the pan and add beef stock, water, pearl barley, thyme and rosemary. Bring to the boil then reduce the heat to low. Simmer, covered for 3 hours.
Remove the necks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup. Season with salt and pepper to taste and serve.
*serve 6