Lamb Broth

Lamb Broth


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This is an authentic Lamb Scotch Broth recipe using lamb, rather than beef which you often see today. The result is a great base for many other recipes or a good soup on its own.


Serves: 8 

  • 50g split peas
  • 1 lamb neck, fat trimmed
  • 50g barley
  • 2 1/2 litres water
  • 1 onion, diced
  • 1 leek, diced
  • 1 or 2 small turnips, diced
  • 1 or 2 carrots, diced
  • 1 pinch salt and black pepper, to taste
  • 1/2 cabbage, shredded
  • 1 small handful diced fresh parsley

Preparation:30min  ›  Cook:4hours20min  ›  Extra time:6hours  ›  Ready in:10hours50min 

  1. Wash peas and soak overnight.
  2. In a large saucepan combine the lamb neck, barley, peas and water. Bring to the boil and skim off any foam that rises to the surface.
  3. After 10 minutes add the leek, onion, turnip and carrot. Cover and reduce heat; simmer gently for 3 hours.
  4. Taste the broth and season to taste with salt and pepper, Add the shredded cabbage; cover and simmer for an hour.
  5. Just before serving taste again and add more seasoning if necessary. Add the diced parsley and serve.

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Reviews (1)


Broth keeps life going so this one's a winner! - 07 Sep 2016

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