Scotch Broth Lamb
Submitted by benjones
Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.
YIELD
8 servingsPREP
25 minCOOK
1 hrsREADY
2 hrsScotch broth is Scotland’s gift to cold weather cooking. This version starts the way it should: bone-in lamb simmered slowly in cold water with pearl barley for a full 90 minutes until both are fall-apart tender and the broth turns rich and slightly cloudy from the barley’s released starch.
Starting with cold water is important. It draws flavor out of the bones gradually as the pot heats, building a deeper broth than dropping meat into boiling water ever could. Skimming the surface as it simmers keeps the broth clean-tasting rather than murky.
The vegetables get their own treatment before joining the pot. Sauteing carrots, turnip, celery, and onion in butter for ten minutes before adding them to the broth gives them a head start on flavor that simply dumping raw veg into the pot can’t match. Ten more minutes of simmering, and they’re tender but still have some bite.
Chef Tips
- Use bone-in lamb breast or stew meat. The bones contribute gelatin that gives the cooled broth a silky, almost sticky body when reheated.
- Skim the foam and fat that rises to the surface during the first 20 minutes. This is where any gamey taste hides.
- Check the water level every 30 minutes during the long simmer. You’ll need to top it up as it evaporates, or the barley absorbs too much and the pot goes dry.
- This soup is even better the next day. The barley continues to thicken as it sits, so add a splash of water when reheating.
Variations
- Leek addition: Add a sliced leek to the butter-sauteed vegetables for a more traditional Scottish flavor.
- Beef version: Substitute bone-in beef shank for lamb if you prefer a milder, less gamey broth.
- Root vegetable mix: Add parsnips or swede (rutabaga) alongside the turnip for a heartier, sweeter vegetable base.
Ingredients
Directions
- In a large stockpot, cover the lamb with cold water; bring to a boil Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1½ hours, checking regularly. Add more water to adjust for evaporation; skim the surface of the soup as necessary.
- Remove meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup. Continue simmering the soup.
- In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.
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