Name: Sort-of Scotch broth
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: Scottish
Ingredients: 1 tbsp vegetable oil plus a bit extra; 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks; 1 onion chopped; 2 carrots roughly chopped; 1 leek chopped; 2 celery sticks, chopped; 3 thyme sprigs; 1 bay leaf; 1 small white cabbage roughly shredded; 300g/11oz swede diced the same size as the carrot; 200g pot or pearl barley; 2l vegetable stock; large handful parsley chopped

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Sort-of Scotch broth

Sort-of Scotch broth

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 2 hrs

A star rating of 4.7 out of 5.14 ratingsRate

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An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley

Freezable

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Try this version of a Scotch broth, then also check out our Scottish lentil soup and cullen skink.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

plus a bit extra
1kg lamb neck

fillet, shoulder or other fatty stewing lamb, cut into generous chunks
1 onion

chopped
2 carrots

roughly chopped
1 leek

chopped
2 celery

sticks, chopped
3 thyme

sprigs
1 bay leaf
1 small white cabbage

roughly shredded
300g/11oz swede

diced the same size as the carrot
200g pot or pearl barley
2l vegetable stock
large handful parsley

chopped

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Nutrition: per serving (8)

kcal452
fat25g
saturates11g
carbs29g
sugars8g
fibre5g
protein27g
salt0.9g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb – in batches if necessary – then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.
step 2

Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.

Recipe from Good Food magazine, April 2013

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A star rating of 4.7 out of 5.14 ratings

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