Lamb soups

Lamb and mutton soups are typical of Turkey, the Middle East, North Africa, Central Asia and the British Isles, where sheep have long been raised. The meat is usually simmered on the bone with onions, pulses, grains or root vegetables, and spices such as cumin, chilli and dried mint suit its rich flavour.

SoupWiki lists 21 soups with lamb. Typical total cooking time is about 110 minutes, ranging from 50 to 260 minutes, and a serving is roughly 280–650 kcal (estimates). The quickest is Firik Soup (~50 min) and the lightest is Okra Soup (~280 kcal). None of them is vegetarian as usually made. All are served hot. They come from 13 countries, most often Turkey, Uzbekistan, Azerbaijan.