Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.

Ingredients Nutrition


  1. In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
  2. Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
  3. Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  4. Remove meat from broth; cut meat from bone and cut in small pieces.
  5. Discard the bones and return the meat to the soup.
  6. Continue simmering.
  7. In a skillet, melt the butter over medium heat.
  8. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
  9. Add the vegetables to the soup.
  10. Simmer for about 10 minutes, or until the vegetables are tender.
  11. Add salt, pepper, and seasonings to taste.


Most Helpful

A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender. This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking!

Lorac April 10, 2002

great great recipe! I made a few changes - stewed the lamb shanks for a couple hours and used half beef broth instead of just water. this is one of those recipes where you almost want to make it a day ahead and refrigerate - the next day the flavors were even better together!

Kirstin in the Couv April 07, 2002

This is a great soup and was received with fantastic reviews by my family. I would highly recommend this recipe to anyone and will be making it again.

DeSouter April 07, 2009

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