Homemade Roast Lamb Soup Recipe

This slow cooker homemade roast lamb soup is like a warm hug in a bowl. The lamb bone broth is deliciously rich, and every spoonful is packed with deep, comforting flavor.

It’s the first Monday of the year, and the temperature is dipping here in New York! If your new year has gotten off to a chilly start too, you’re going to love today’s recipe. A delicious bowl of steaming hot homemade roast lamb soup is the perfect way to warm up and feel your best during the winter.

Bite size pieces of roast lamb, chopped scallions, and fresh dill in a rich broth all add up to big flavor. Best of all, this soup also has all the nutritious benefits of bone broth. Read more about bone broth here: How To Make Beef Bone Broth (And Why It’s Good For You).

Last week I shared a roast leg of lamb recipe with you. As soon as I finished carving the meat, I placed the roasted bone (there was still a little bit of meat on it) in my slow cooker with veggies. I covered the bone and veggies with water, added a little vinegar, and made this delicious homemade roast lamb soup.

I love when one dinner can be turned into many different meals: in this case, a lovely roast for dinner and a scrumptious soup the next day.

Ready to make soup? Let’s go.

Ingredients

• Roasted leg of lamb bone: Brings that deep, slow-simmered richness.
• Onion and Garlic: Build the savory foundation of the broth.
• Carrots: Add a touch of natural sweetness and heartiness.
• Rosemary and Bay leaf: Infuse the broth with warmth.
• Salt and Peppercorns: Simple seasoning let the flavors shine without overpowering.
• Bragg’s apple cider vinegar: A small splash helps draw the nutrients and minerals out of the bone as it slowly cooks, giving you that deeply nourishing, slow-simmered broth.
• Water: Brings everything together into a rich broth.
• Scallions and Dill: Added at the end for brightness and color.

Instructions

*Free printable recipe card is available at the end of the post.

Place your roast lamb bone in your slow cooker along with veggies and cover with water.

You can add any vegetables that you’d like to flavor the bone broth. (I didn’t add my leftover Brussels sprouts, though, because they tend to make soup a little bitter). I also didn’t have the usual parsley that I tend to add to bone broth so I added rosemary sprigs instead that I had used to season the roasted leg of lamb.

I definitely recommend trying the rosemary. It really adds depth to the soup’s flavor.

Most importantly, add vinegar to pull the minerals from the bone while it cooks in the slow cooker. I always recommend Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

While the soup simmers overnight, the meat that remains on the bone will fall right off. Cut this meat into bite size pieces and serve it in your soup when it is done.

When the slow cooker is finished, strain the broth. Discard the bones and vegetables. Then add the meat to the broth along with scallions and dill. This is such a lovely twist on broth. So good and so nutritious.

Serving suggestions

Lamb soup is hearty and flavorful on its own, but pairing it with quick gluten free crusty garlic bread is always a winner. If you’re low carb like I am, try dunking these cheese crisps. A simple green salad with a tangy vinaigrette can also help balance out the richness of the soup.

Pro tips and recipe notes

Don’t tuck away this recipe when the seasons change, this soup works beautifully with roasted spring lamb leg and feels just right all year long.

If you have leftovers, this soup stores beautifully in jars in the fridge for 3-4 days. Just make sure to let it cool completely before storing. The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Naturally gluten-free, low carb, and paleo, too. What a wonderful way to start the new year. Hope you’re having a wonderful year!

P.S. If you want that same ease with main dishes on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll look forward to.

More homemade soup recipes

Zoodle Soup With Meatballs: Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Wild Salmon Chowder: This is an easy wild salmon chowder that is very fast to make! 

Escarole and Bean Soup (With Bacon): This quick, easy soup keeps you warm and supercharges your health in the winter months in the most delicious way possible.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Homemade Lamb Soup

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A delicious bowl of steaming hot homemade roast lamb soup is the perfect way to warm up and boost your health during the winter.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 hours hours 10 minutes minutes

Total Time 12 hours hours 20 minutes minutes

Servings 12

Calories 90kcal

Author Barbara Bianchi

Ingredients

• l roasted leg of lamb bone
• 1 large onion quartered
• 2 medium carrots cut into 2-inch chunks
• 3 1/2 quarts filtered water *see note
• 2 cloves of garlic cut in half
• 3 sprigs of rosemary
• 1 bay leaf
• 8 whole peppercorns
• 1 tablespoon salt
• 2 tablespoons gluten free Bragg's Apple Cider Vinegar
• 1/2 cup scallions
• 1/4 cup dill

Instructions

• Add lamb bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, salt and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
• An hour before the broth is done, remove lamb meat that has fallen off the bone with a slotted spoon. Cut up the meat, cover, and store in the refrigerator.
• After your broth is cooked, Place a strainer in a large pot. Now, lift the whole pot from the heating base of your slow cooker and slowly and carefully strain broth over the large empty pot, Discard the bones and vegetables.
• Skim fat off the top of your broth. Add cut up meat back in along with scallions and dill. Adjust seasonings and simmer for 10 minutes. Serve hot.

Notes

I have a 6½ quart slow cooker. Add enough water to cover the bone with about one inch of water.

If you have leftovers, this soup stores beautifully in jars in the fridge for 3-4 days. Just make sure to let it cool completely before storing. The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Nutrition

Calories: 90kcal

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