Scotch Broth

Fat.Freedom's picture

Jul. 25, 2011


Lean lamb shoulder/Neck of lamb / both 2 Pound (With Bones)
Water 3 Quart
Medium pearl barley 1/2 Cup (8 tbs)
Carrots 2 , peeled and coarsely chopped
Onions 2 Medium , thinly sliced
Leeks 2 , white and 2 inches of the green, rinsed and coarsely chopped
Celery ribs 2 , coarsely chopped
Freshly ground black pepper To Taste
Salt To Taste



1. In a large heavy skillet, preferably cast-iron or a stockpot, combine all the ingredients except the seasonings and parsley.

2. Place on a medium high flame and heat to boiling point.

3. Frequently remove the scum them surfaces when boiling.

4. Once it reaches a rapid boil, reduce the heat, cover the pot and let simmer for 2 hours, stirring occasionally.

5. Once the lamb is tender, with a slotted spoon remove it to a platter and when cool enough to handle, shed the meat off the bones into small chunks. Discard the bones

6. Return lamb chunks to the soup.

7. Season the soup with salt and pepper according to preference.


8. Ladle the hot soup with barley and lamb into warm deep dish soup plates.

9. Garnish the soup with chopped parsley if you like.

10. Serve the soup with crusty bread

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 512Calories from Fat 289

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 196 mg8.17%

Total Carbohydrates 27 g9%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet