Scotch Broth

Method

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1. Put the lamb in a large pot with the cold water and bring slowly to a simmer.

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2. Skim the grey scum off the surface for the first 20 minutes, until it stops rising.

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3. Add the barley, split peas, onions and salt and simmer, half covered, 60 minutes.

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4. Add the carrot, swede, turnip and leek and simmer 40 minutes more, until the barley has burst and thickened the broth.

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5. Lift the lamb out, strip the meat from the bones and return it to the pot. Discard the bones.

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6. Skim any fat from the surface and season with the pepper.

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7. Stir the parsley through just before serving.

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Chef’s Tips

• Barley in at the start. That is where the thickness comes from.
• Skim hard for the first twenty minutes.
• Better made a day ahead, when the fat lifts off in a sheet.

Pairing Suggestions

• Oatcakes
• Buttered bread
• A second bowl

Storage & Reheating

Refrigerated for 4 days and better on the second. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.