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Nutrition Facts
Serving Size 1 (307g) Recipe makes 8 servings The following items or measurements are not included below: 3 lbs lamb breast
Calories 87
Calories from Fat 27		(32%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 55mg		2%
Potassium 159mg		4%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 3.0g	12%
	Sugars 2.1g
Protein 1.7g		3%
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Scotch Broth

Recipe #17044 | 2¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jan 9, 2002

This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.

SERVES 8 (change servings and units)

Ingredients

3 lbs lamb breast or stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery ribs, diced
1 onion, diced
seasoning

Directions

1
In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
2
Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
3
Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
4
Remove meat from broth; cut meat from bone and cut in small pieces.
5
Discard the bones and return the meat to the soup.
6
Continue simmering.
7
In a skillet, melt the butter over medium heat.
8
Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
9
Add the vegetables to the soup.
10
Simmer for about 10 minutes, or until the vegetables are tender.
11
Add salt, pepper, and seasonings to taste.

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Featured Reviews for This Recipe

From: DeSouter

On Apr 8, 2009

This is a great soup and was received with fantastic reviews by my family. I would highly recommend this recipe to anyone and will be making it again.

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From: Salvador Vilchis

On Oct 28, 2008

Simple and delicious! I just substituted the turnips for a large leek and also added 1/2 cup of dried split peas. Slainte!

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From: Lorac

On Apr 10, 2002

A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender. This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking!

5 people found this review helpful

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From: Kirstin in the Couv

On Apr 7, 2002

great great recipe! I made a few changes - stewed the lamb shanks for a couple hours and used half beef broth instead of just water. this is one of those recipes where you almost want to make it a day ahead and refrigerate - the next day the flavors were even better together!

4 people found this review helpful

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