Making lentil soup and have a big lamb joint thingy to go in it - when do I add it??????

[snowfunwhenyoureknackered]

and so should I leave the stock cubes out?

ta!!

just spoke to my mum - I should have bought ham not lamb!!

will be roasting the lamb joint tonight..............

what a tit!

Lamb makes beautiful lentil soup (i prefer it to ham which can sometimes be salty) - boil it until the flesh comes off the bones,remove and set aside, to the stock, add couple of cups of red lentils and onions carrots and swede if you want, season to taste. You can even add back in chunks of the meat if you want a heartier soup.

HTH

ah!!

you've given me new hope!!