Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Hearty Scotch Lamb & Barley Soup - Image 1

Hearty Scotch Lamb & Barley Soup

British cuisineScottish cuisine
0
Be the first to like this recipe

Hearty Scotch Lamb & Barley Soup

Scotch Broth

  1. Other Soups & Stews

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
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

  • 18oz lamb shoulder(bone-in, cut into large chunks)
  • 1 3/5 qt lamb broth
  • 5oz pearl barley(rinsed)
  • 3 pcs carrots(peeled and roughly chopped)
  • 1 pc swede(peeled and roughly chopped)
  • 2 pcs leeks(trimmed, washed and roughly chopped)
  • 2 pcs onions(peeled and roughly chopped)
  • 2 pcs celery stalks(roughly chopped)
  • 1 pc bay leaf
  • 2 tbsp fresh thyme(leaves stripped)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Making the Soup

  1. Place the lamb shoulder chunks in a large stockpot or Dutch oven.
  2. Add the lamb broth, bay leaf, and fresh thyme. Bring to a boil, then reduce heat, cover, and simmer gently for 1 hour.
  3. Remove the lamb from the pot with a slotted spoon and set aside to cool slightly. Discard the bay leaf.
  4. Add the rinsed pearl barley, chopped carrots, swede, leeks, onions, and celery to the broth in the pot.
  5. Bring 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.
  6. While the soup is simmering, shred the cooled lamb from the bones, discarding any excess fat or gristle. Return the shredded lamb to the pot.
  7. Season the Scotch broth generously with salt and freshly ground black pepper to taste.
  8. Simmer for a final 10 minutes to allow the flavors to meld.

Nutrition

Servings
6
Serving size (imperial)
15.2 fl oz
NutrientPer servingPer 100 mlTotal (6 servings)
Calories450.5 kcal100.1 kcal2,703 kcal
Protein25.2 g5.6 g151.2 g
Fat18.3 g4.1 g109.8 g
Carbs45.1 g10 g270.6 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.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…