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Scotch Broth

  Lamb neck/Breast 2 Pound, well trimmed
  Pearl barley 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Peppercorns 3
  Onion 1 Medium, chopped
  Celery stalks 2 , sliced
  Turnip 1 Medium, peeled and diced
  Carrots 2 , pared and sliced
  Frozen peas 10 Ounce, thawed (1 package)
  Thyme leaf 1 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon

Combine all ingredients in crock pot.
Add water to cover; stir well.
Cover and cook on low setting for 10 to 12 hours (on high setting for 4 to 5 hours).
Remove meat; bone and trim off any remaining fat.
Dice meat.
Skim off fat from liquid and return meat to crock pot

Recipe Summary

Side Dish
Crock Pot

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2856 Calories from Fat 1761

% Daily Value*

Total Fat 195 g300.5%

Saturated Fat 93.8 g469.1%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 7074 mg294.7%

Total Carbohydrates 99 g32.9%

Dietary Fiber 26.1 g104.4%

Sugars 34.9 g

Protein 171 g342%

Vitamin A 536.7% Vitamin C 182.7%

Calcium 41.5% Iron 97.6%

*Based on a 2000 Calorie diet


Scotch Broth Recipe