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Scotch Broth

Ingredients

  • 75 g 3oz pearl barley
  • 1.15 kg/2½lb lamb joint
  • 2 litres/3½ pints cold water
  • 2 onions
  • 3 tsp fresh thyme
  • 2 tsp rosemary
  • 2 carrots
  • 2 turnips
  • 2 celery stalks
  • 2 potatoes
  • ½ savoy cabbage
  • salt and black pepper to season
  • handful fresh parsley roughly chopped

Instructions

  • Place the lamb joint, whole into a large saucepan and cover with the cold water. Cover the pan and bring to a simmer. Remove any scum that forms.
  • Place the pearl barley into a bowl of cold water and leave to soak.
  • Chop the onion and add to the pan with the rosemary and thyme.
  • Leave to simmer for an hour, occasionally skimming off the scum.
  • Peel the turnips and carrots.
  • Chop the turnips, celery and carrots into small pieces and add to the pan. Season with salt and pepper. Simmer for half an hour.
  • Drain and rinse the barley and add to the pan.
  • Peel and chop the potatoes, add to the broth and simmer uncovered for another half an hour.
  • Chop the cabbage into pieces and add to the pan. Continue to cook until the lamb is falling off the bone and the liquid has a broth like consistency.
  • Lift the lamb out of the pot carefully. Shred the lamb from the bone and place some pieces of lamb into each bowl.
  • Surround the lamb with the broth.
  • Season with parsley, if desired.