Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Traditional Scotch Broth Recipe
    Lost? Site Map

    Traditional Scotch Broth

    Traditional Scotch Broth. Photo by Loucooks1

    1/1 Photo of Traditional Scotch Broth

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Loucooks1's Note:

    This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place Lamb in a large pan and cover with water.
    2. 2
      place pan over med to high heat.
    3. 3
      While the water is heating dice the turnip, 1 of the carrots and the onions.
    4. 4
      grate the other 2 carrots and slice the leek.
    5. 5
      Add these to your pan of simmering water and skim off froth as you cook for 15mins.
    6. 6
      Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
    7. 7
      Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
    8. 8
      Stir the soup as it cooks and skim off fat with a large spoon.
    9. 9
      Add more hot water from the kettle if required.
    10. 10
      Stir more often towards the end of cooking time as barley may stick to base of pan.
    11. 11
      Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
    12. 12
      Cut the meat into small pieces and add to the soup.
    13. 13
      Taste the soup, add more salt if necessary and serve.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:


    Nutritional Facts for Traditional Scotch Broth

    Serving Size: 1 (513 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.2
    Calories from Fat 73
    Total Fat 8.2 g
    Saturated Fat 3.2 g
    Cholesterol 40.0 mg
    Sodium 477.0 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 7.7 g
    Sugars 4.5 g
    Protein 15.3 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes