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4.6 from 45 votes

Lamb Bone Soup

Hearty lamb bone soup made with meaty bones, vegetables, potatoes, and beans. A great way of using up every last bit of the lamb.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 462 kcal
Course: Soup
Cuisine: German , American

Ingredients

  • 1-2 meaty lamb bones depending on size (about 900 g /2 lbs., a little more or less is fine) (Note 1 and 2)
  • 1 tablespoon olive oil
  • 125 g/ 4.4 oz bacon cubes
  • 1 medium onion chopped
  • 1 large carrot or 2 smaller chopped
  • 4 garlic cloves minced
  • 250 g/ 8.8 oz potatoes about 2 cups when cubed
  • ½ - 1 teaspoon caraway seeds to taste
  • 2-3 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
  • ½ - 1 teaspoon red chili flakes to taste
  • about 1.5-liter/ 6 ½ cups lamb stock Note 1
  • 350 g/ 12.3 oz pointed or regular white cabbage chopped
  • 1 can white beans drained
  • 2 tablespoons white wine vinegar
  • 1-2 tablespoons Worcestershire sauce  to taste
  • Fine sea salt and ground black pepper
  • small bunch of parsley

Instructions

Lamb stock:
    Cup of Yum
  1. Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
  2. If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
Lamb bone soup:
  1. Once the stock and the meat are cooked, make the soup.
  2. Chop the onions and the bacon (if necessary).
  3. Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
  4. Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
  5. Add the stock. Cook for about 10 minutes.
  6. In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
  7. Add the shredded meat and heat through for a few minutes.
  8. Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
  9. Serve sprinkled with fresh parsley if desired.

Notes

  • Follow the link in the instructions for the lamb stock recipe.
  • If you already have ready lamb stock, simmer then meaty bones into the stock for about 2 hours or until the meat is very tender. You can cook the meat in water as well, but use good quality stock to make the soup.

Nutrition Information

Serving 1/6 of the soup Calories 462kcal (23%) Carbohydrates 41g (14%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g Cholesterol 61mg (20%) Sodium 1402mg (58%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 462

% Daily Value*

Serving 1/6 of the soup
Calories 462kcal 23%
Carbohydrates 41g 14%
Protein 29g 58%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 12g 71%
Cholesterol 61mg 20%
Sodium 1402mg 58%
Fiber 6g 24%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.