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Scotch Lamb Broth

Love.Food's picture
Ingredients
  Lamb shoulder 2 Pound (Combination)
  Leeks 2 , trimmed and sliced
  Chopped celery 2 Cup (32 tbs)
  Carrots 2 Large, pared and chopped
  Onion 1 Medium, chopped
  Water 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Pearl barley 1⁄2 Cup (8 tbs)
  Light cream 1 Cup (16 tbs)
Directions

1 Trim excess fat from lamb. Place in an electric slow cooker with leeks, celery, carrots, onion, water, salt and pepper. Stir in pearl barley; cover.
2 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until meat is tender and ba

Recipe Summary

Cuisine: 
European
Method: 
Slow Cooked
Ingredient: 
Barley

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