Manx Broth
Experience the comforting taste of the Isle of Man with this hearty Manx Broth recipe, a traditional favorite brimming with wholesome ingredients and rich, savory flavors. Made with tender lamb or mutton neck, a medley of root vegetables like carrots, parsnips, and turnips, and the nourishing texture of pearl barley, this dish is a true celebration of rustic simplicity. Simmered slowly to infuse the broth with depth, this satisfying soup is seasoned with thyme and black pepper for a perfectly balanced flavor. Garnished with fresh parsley and served piping hot, Manx Broth is the ultimate comfort food for chilly days. Pair it with a slice of crusty bread for a meal that's as hearty as it is delicious. This authentic recipe is perfect for those seeking a taste of traditional Manx cuisine or a warm, filling dish to share with family and friends.
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Recipe Information
Ingredients
- 600 grams lamb or mutton neck (bone-in)
- 2 liters water
- 3 medium carrots
- 2 medium parsnips
- 2 medium leeks
- 1 medium turnip
- 3 medium potatoes
- 100 grams pearl barley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon thyme (optional)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Place the lamb or mutton neck in a large stockpot or soup pot. Add the 2 liters of water and bring to a boil over medium-high heat.
Skim any foam or impurities that rise to the surface during the initial boil to ensure a clear broth.
Reduce the heat to a gentle simmer and cook for 45 minutes, allowing the meat to release its flavor into the stock.
While the meat is cooking, peel and dice the carrots, parsnips, turnip, and potatoes into bite-sized pieces. Slice the leeks into thin rounds and rinse thoroughly to remove any grit.
After the meat has simmered for 45 minutes, add the pearl barley to the pot and stir. Continue to simmer for another 15 minutes.
Add the prepared vegetables (carrots, parsnips, leeks, turnip, and potatoes) to the pot. Stir in the salt, black pepper, and thyme if using.
Simmer the broth for an additional 60 minutes, stirring occasionally, until the vegetables are tender and the pearl barley has softened and thickened the broth slightly.
Remove the lamb or mutton neck from the pot. Let it cool slightly, then shred the meat from the bones, discarding any fat, gristle, or bones. Return the shredded meat to the soup.
Taste the broth and adjust seasoning with more salt or pepper if needed.
Ladle the broth into bowls, sprinkle with chopped parsley, and serve hot. Enjoy this hearty, traditional Manx dish with some crusty bread on the side.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
