Scotch Broth

Name: Scotch Broth
Ingredients: 2 lbs lamb necks, cut into 6 pieces (or shoulder with bones); 2 quarts cold water; 2 tablespoons barley; 2 teaspoons salt; 1/8 teaspoon fresh ground pepper; 1/2 cup carrot, finely chopped; 1/2 cup turnip, finely chopped; 1/2 cup onion, finely chopped; 1/2 cup finely chopped leek, including 2 inches of green; 1/2 cup finely chopped celery; 1 tablespoon finely chopped parsley

11 ingredients

4 steps

Ingredients

2 lbs lamb necks, cut into 6 pieces (or shoulder with bones)
2 quarts cold water
2 tablespoons barley
2 teaspoons salt
1/8 teaspoon fresh ground pepper
1/2 cup carrot, finely chopped
1/2 cup turnip, finely chopped
1/2 cup onion, finely chopped
1/2 cup finely chopped leek, including 2 inches of green
1/2 cup finely chopped celery
1 tablespoon finely chopped parsley

Directions

1

Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
2

Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
3

With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
4

Taste for seasoning. Sprinkle with parsley before serving.