Scotch Broth

9 ingredients
6 steps

Ingredients

  • 1 1/2 lb. lamb (boneless shoulder)
  • 6 c. water
  • 1/2 c. uncooked barley
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. carrots, sliced
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 1 c. diced turnips

Directions

  1. 1
    Trim fat from lamb; cut into 3/4-inch pieces.
  2. 2
    Heat lamb, water, barley, salt and pepper to boiling in Dutch oven.
  3. 3
    Remove heat; cover and simmer for 1 hour.
  4. 4
    Add vegetables.
  5. 5
    Cover and simmer until lamb and vegetables are tender (approximately 30 minutes).
  6. 6
    Skim fat from broth if necessary.

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