This hearty lamb and pearl barley soup is made with a mix of lamb shoulder, onion, garlic, carrot, celery, swede, potato, leek, pearl barley, green beans, rosemary, thyme, vegetable stock, salt, pepper. It comes in 500g and 1kg containers for one or two.
To serve: Defrost in your fridge overnight and warm in a saucepan or microwave until bubbling. Once defrosted consume within 2 days. Dairy free, Nut free.