Scotch Broth
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Ingredients
- 400 g lamb neck fillets, sliced
- 100 g pearl barley
- 200 g swede
- 2 carrots
- 1 leek
- 1 onion
- 1200 ml lamb stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 404 kcal
- Protein
- 24.1 g
- Carbohydrate
- 26.2 g
- of which sugars
- 8.1 g
- Fat
- 20.4 g
- of which saturates
- 9.5 g
- Fibre
- 7.5 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb neck fillets into a large pot with the lamb stock and bring to the boil, then skim off any scum and reduce to a gentle simmer.
- 2
Add the pearl barley and dried thyme, cover and simmer for 40 minutes.
- 3
Peel and dice the swede and carrots, and slice the leek and onion, then add them all to the pot.
- 4
Simmer uncovered for a further 20 minutes until the lamb is tender and the vegetables are soft, topping up with a splash of water if the broth gets too thick.
- 5
Lift out the lamb, shred the meat from any fat, and return it to the pot.
- 6
Season to taste and serve hot with crusty bread.
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