Most of the Scotch broths posted are very similar ingredient-wise. PaulaG's version (#134739) is an easy and delicious method if you've got 5-7 hours and a crockpot. Tea Jenny's recipe is based on the same premise, but she suggests only preparing the lamb and stock in the crockpot. Why? It seems so easy and practical to finish it out in the crockpot too. At any rate, they're both top-notch tasting soups. Thanks for the suggestion to brown the lamb first. Every little secret to good soup-making helps.