🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Scotch Broth

Scottish Barley & Lamb Soup

Prep Time 20 min

Servings 6

Difficulty Easy

Calories 316 kcal

A hearty, nourishing soup of pearl barley, lamb, and root vegetables simmered slowly into a thick, warming broth that defines Scottish comfort.

Ingredients

500g lamb neck or shoulder, bone-in
100g pearl barley, rinsed
2 carrots, diced
2 turnips, diced
2 leeks, sliced
1 onion, diced
100g dried split peas
2L water
Salt and black pepper
Fresh parsley, chopped

Instructions

1 Place lamb in a large pot with water. Bring to a boil, skim off any scum.
2 Add barley and split peas. Simmer gently for 1 hour.
3 Add carrots, turnips, onion, and leeks. Simmer 40 min more until vegetables are tender.
4 Remove lamb, shred meat from bones, return meat to pot. Discard bones.
5 Season generously with salt and pepper. Serve in deep bowls with parsley.

Did You Know?

Scotch broth was so essential to the Scottish diet that Samuel Johnson defined "oats" in his dictionary as "a grain which in England is given to horses, but in Scotland supports the people."