CookEat Recipe

Mutton Broth

Name: Mutton Broth
Ingredients: 680 Gramme Mutton neck — Bone-in mutton neck, source 1½ lb; remove bones then simmer them; 1 Carrot — Small red carrot; 1 Turnip — Small turnip; 1 White onion — Small white onion; 2 Leek — Leeks; 2 Branch Celery — Celery; 1.5 Tablespoon Butter — Melted butter; 1906 source measure retained without conversion; 2370 Millilitre Water — Hot water, chosen source alternative to broth; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 2 Tablespoon Worcestershire sauce — Worcestershire sauce; 1906 source measure retained without conversion

Mutton-neck broth with diced meat and vegetables.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Debone 680 g neck, reserve bones and dice meat; cut carrot, turnip, onion, leeks and celery to similar size. Brown meat and vegetables in melted butter ten minutes.
Step 2
Add 2.37 L hot water, salt, pepper, Worcestershire and reserved bones. Cover and slowly boil forty-minute guide, verifying mutton pieces reach at least 71°C. Remove bones, skim fat and serve broth hot.

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