Lamb Broth

    10 hours 50 minutes

    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.

    9 people made this

    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 in English (2)


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


    I followed the recipe nearly exactly but used some lamb broth that I had on hand instead of water. The depth of flavour was amazing. I used yellow peas rather than green dried peas for their color to contrast with the green cabbage. Just wish I had doubled the recipe because everyone wanted more. Next time for sure.  -  28 May 2015  (Review from Allrecipes UK & Ireland)