Hearty Scotch Lamb & Barley Soup
Hearty Scotch Lamb & Barley Soup
Classic DishScotch Broth
Prep: 30 min • Cook: 180 min. A traditional Scotch Broth featuring tender lamb shoulder, plump pearl barley, and a robust medley of root vegetables like carrots, swede, and leeks. Simmered slowly for deep flavor, this hearty soup is perfect for a chilly day.
- Preparation time
- 30 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 30 min
- Servings
- 6
Instructions
Making the Soup
- 1Place the lamb shoulder chunks in a large stockpot or Dutch oven.
- 2Add the lamb broth, bay leaf, and fresh thyme. Bring to a boil, then reduce heat, cover, and simmer gently for 1 hour.
- 3Remove the lamb from the pot with a slotted spoon and set aside to cool slightly. Discard the bay leaf.
- 4Add the rinsed pearl barley, chopped carrots, swede, leeks, onions, and celery to the broth in the pot.
- 5Bring the soup back to a simmer, then cover and cook for another 1.5 to 2 hours, or until the barley and vegetables are tender and the broth has thickened.
- 6While the soup is simmering, shred the cooled lamb from the bones, discarding any excess fat or gristle. Return the shredded lamb to the pot.
- 7Season the Scotch broth generously with salt and freshly ground black pepper to taste.
- 8Simmer for a final 10 minutes to allow the flavors to meld.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbs | 45 g |
Tips
- Soaking the pearl barley overnight can reduce cooking time and improve texture.
- For a richer flavor, sear the lamb shoulder chunks in a hot pan before adding to the pot and broth.
- Serve hot with crusty bread or oatcakes for a truly authentic and satisfying Scottish experience.
