Traditional Scotch Broth

Recipe by Loucooks1
READY IN: 3hrs




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