Scotch Broth

This classic Scotch Broth is the ultimate comfort food for chilly evenings. Slow-cooked lamb neck or breast becomes incredibly tender, infusing the broth with deep, savory flavor. The hearty mix of pearl barley, turnips, carrots, and onions creates a satisfying texture, while fresh peas and thyme add a bright finish. It is a rustic, nourishing meal that tastes even better the next day. Perfect for a cozy dinner at home or a weekend cooking project, this soup requires minimal active effort but delivers maximum warmth. Serve with crusty bread to soak up every last drop of the rich, aromatic broth.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 667.4

Dietary: Gluten-free

Description

This classic Scotch Broth is the ultimate comfort food for chilly evenings. Slow-cooked lamb neck or breast becomes incredibly tender, infusing the broth with deep, savory flavor. The hearty mix of pearl barley, turnips, carrots, and onions creates a satisfying texture, while fresh peas and thyme add a bright finish. It is a rustic, nourishing meal that tastes even better the next day. Perfect for a cozy dinner at home or a weekend cooking project, this soup requires minimal active effort but delivers maximum warmth. Serve with crusty bread to soak up every last drop of the rich, aromatic broth.

Ingredients

2 pound Lamb neck or breast
2 stalks Celery, sliced
1 medium Turnip, peeled and diced
0.5 cup Pearl barley
10 oz Frozen peas, thawed
1 tablespoon Salt
1 teaspoon Leaf thyme
3 whole Peppercorns
0.25 teaspoon Tabasco sauce
1 medium Onion, chopped
8 cups Water

Directions

1
Place the lamb neck or breast into the crock-pot.
2
Add the sliced celery, diced turnip, pearl barley, chopped onion, salt, thyme, peppercorns, and Tabasco sauce to the pot.
3
Pour in enough water to cover all ingredients by about one inch.
4
Cover and cook on Low for 10-12 hours or on High for 4-5 hours, until the lamb is tender.
5
Remove the lamb from the broth and allow it to cool slightly.
6
Remove bones and trim any excess fat from the meat, then dice the lamb into bite-sized pieces.
7
Skim the fat from the surface of the broth.
8
Return the diced lamb to the crock-pot.
9
Stir in the thawed frozen peas.
10
Continue cooking on High for 15-20 minutes, just until the peas are heated through and tender.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 667.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, skim the fat from the broth before serving or chill overnight to easily remove the solidified fat layer.

You can substitute lamb shoulder for the neck or breast if preferred.

If you prefer a thicker soup, you can add a few diced carrots or parsnips along with the turnip.

This soup freezes well; store in airtight containers for up to 3 months.

Keywords: scotch broth, lamb soup, pearl barley, slow cooker, crock pot, turnip, carrots, thyme, comfort food, winter soup, scottish cuisine, hearty stew, lamb neck, root vegetables, homemade broth, meal prep, easy soup, traditional recipe, warm dinner

Read it online: https://www.chefs-mate.com/recipe/scotch-broth/