Scotch broth with lamb neck
The Scottish winter classic: lamb neck or mutton simmered with barley, split peas and root veg.
- Serves6
- Prep15 min
- SoakOvernight
- Cook2 hr
- HeatMild
Scotland's own lamb soup, thick with barley and split peas. Neck or mutton gives the best flavour, and both are among the cheapest cuts in the shop. Make a big pot; it's better the next day.
Ingredients
Ask at the counter for600g lamb neck in rounds, or mutton on the bone
Method
Put the lamb in a large pot with the cold water. Bring it slowly to the boil and skim off the grey foam that rises to the top.
Drain and rinse the soaked broth mix, add it to the pot, then cover and simmer gently for 1 hour.
Add the onion, carrots, turnip, leek and salt. Simmer for another 45 to 60 minutes until the vegetables and barley are soft.
Lift out the lamb, pull the meat off the bones, chop it and return it to the pot. Throw away the bones and any fat.
Season with the pepper, and more salt if it needs it. Stir in the parsley and serve with crusty bread.
Tips
- Mutton gives a deeper flavour than lamb. Give it an extra 30 minutes in step 2.
- No broth mix? Use 75g pearl barley and 75g yellow split peas.
Good to know
- Make ahead and freezing
- Cool it quickly and keep it in the fridge for up to 2 days, or freeze in portions.
- Heat
- Mild. Add green chillies at the table if you like it hotter.