Traditional Scotch Broth

A hearty Scottish lamb and barley broth packed with root vegetables, ideal for a cold December day.

TIME BREAKDOWN
Prep: 25 min
Cook: 1 hr 40 min
Total: 2 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 500g lamb neck fillet, trimmed and cut into chunks
  • 1 tbsp vegetable oil
  • 2 litres lamb or chicken stock
  • 60g pearl barley, rinsed
  • 50g dried green split peas, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 1/4 swede, diced
  • 1 leek, sliced and washed
  • 1/4 small green cabbage, shredded
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large pan and brown the lamb in batches for 5 minutes, then return it all to the pan.

  2. Add the stock, barley and split peas, bring to the boil and skim off any scum.

  3. Cover and simmer gently for 1 hour.

  4. Add the onion, carrots, swede and leek and simmer for a further 30 minutes, until the lamb and vegetables are tender.

  5. Add the cabbage and cook for 5 minutes, then season well.

  6. Stir in the parsley and serve in warm bowls.