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Sort-of Scotch broth

Sort-of Scotch broth

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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

  • Freezable
Nutrition: per serving (8)
HighlightNutrientUnit
kcal452
fat25g
saturates11g
carbs29g
sugars8g
fibre5g
protein27g
low insalt0.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 5 out of 5.12 ratings
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