Slow Cooker Lamb & Barley Broth

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recipe by Octopus Publishing

  • Time icon
    Total Time
    10hrs 15mins
  • Serves icon
  • Calories icon

Lamb, root vegetables and pearl barley combine in this tasty slow-cooked broth. Serve with plenty of warm, crusty bread.

recipe updated Sep 25, 2020


  • Lamb leg icon
    Lamb leg
    113.5 g (about ¼)
  • Onion icon
    1 (about 140 g)
  • Leek icon
    1 (about 90 g)
  • Carrot icon
    3 cups (about 388.8 g)
  • Allspice icon
    ¼ tsp (about 0.51 g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Butter icon
    2 tbsp (about 28.8 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Pearl barley icon
    Pearl barley
    ¼ cup (about 43.2 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chicken stock icon
    Chicken stock
  • Rosemary icon
    3 sprigs


  • kCook icon Wooden spoon
  • kCook icon Slow cooker bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add butter and sunflower oil to a clean large saucepan
  2. Heat
  3. Add lamb leg, onion and leek to the mixture
  4. Fry until lightly browned
  5. Stir in pearl barley, carrot and salt & pepper to the mixture
  6. Add chicken stock and allspice to the mixture
  7. Stir in fresh parsley to the mixture
  8. Add rosemary and salt & pepper to the mixture
  9. Boil while stirring occasionally
  10. Get a clean slow cooker bowl
  11. Pour mixture into slow cooker bowl and cover
  12. Cook until tender - 8 hr, low heat
  13. Stir well
  14. Serve
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