📝 About This Recipe
Transport yourself to the rugged, windswept shores of the Outer Hebrides with this soul-warming mutton broth. This traditional Scottish staple utilizes the rich, deep flavors of mature mutton, slow-simmered with nutty pearl barley and sweet root vegetables to create a restorative meal. It is a true 'pot of gold' that tastes even better the next day, embodying the rustic elegance of Highland croft cooking.
🥗 Ingredients
The Meat and Stock
- 900 grams Mutton neck or shoulder (bone-in, cut into large chunks)
- 2.5 liters Cold water (enough to cover the meat generously)
- 1 teaspoon Sea salt (plus more to taste)
- 10 whole Black peppercorns (slightly crushed)
The Grains and Aromatics
- 100 grams Pearl barley (rinsed thoroughly in cold water)
- 2 medium Yellow onion (finely diced)
- 2 medium Leeks (cleaned and thinly sliced into rounds)
The Garden Roots
- 3 large Carrots (peeled and cut into 1cm cubes)
- 1/2 small Swede (Rutabaga) (peeled and cut into 1cm cubes)
- 2 pieces Celery stalks (finely diced)
Finishing Touches
- 1 small bunch Fresh curly parsley (finely chopped)
- 1 teaspoon Dried thyme
- 100 grams Kale or Cabbage (shredded, optional for extra heartiness)
👨🍳 Instructions
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1
Place the mutton chunks into a large, heavy-bottomed stockpot and cover with the 2.5 liters of cold water.
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2
Bring the water to a slow boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off any grey foam (scum) that rises to the surface to ensure a clear broth.
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3
Add the sea salt, crushed peppercorns, and dried thyme. Reduce the heat to low, cover partially, and simmer gently for 1 hour.
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4
While the meat simmers, rinse the pearl barley under cold running water until the water runs clear. This removes excess starch.
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5
After the initial hour of simmering, add the pearl barley to the pot. Continue to simmer for another 30 minutes.
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6
Carefully remove the mutton pieces from the pot using tongs and set them aside on a plate to cool slightly.
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7
Add the diced onions, leeks, carrots, swede, and celery to the simmering liquid.
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8
While the vegetables cook, strip the mutton meat from the bones. Discard the bones and any excess gristle or fat, then chop the meat into bite-sized pieces.
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9
Return the chopped mutton to the pot. Simmer everything together for another 30-40 minutes until the vegetables are tender and the barley is soft but still has a slight chew.
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10
If using kale or cabbage, add it in the last 10 minutes of cooking so it softens but retains its vibrant color.
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11
Taste the broth and adjust the seasoning with more sea salt or cracked black pepper if necessary.
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12
Stir in the freshly chopped parsley just before serving to provide a bright, herbal finish.
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13
Ladle the thick, chunky broth into deep warmed bowls, ensuring everyone gets a generous portion of meat, grains, and vegetables.
💡 Chef's Tips
Mutton is key for authenticity; if you must use lamb, use shoulder and reduce the simmering time by 45 minutes. Don't skip the skimming process at the start, as it results in a much cleaner and more professional-looking broth. For a deeper flavor, let the broth sit overnight in the fridge and reheat it the next day; the barley will thicken the liquid beautifully. If the broth becomes too thick during cooking, simply top it up with a little boiling water from the kettle. Ensure your root vegetables are cut into uniform sizes so they cook evenly and look beautiful in the bowl.
🍽️ Serving Suggestions
Serve with thick slices of warm Scottish bannocks or crusty sourdough slathered in salted butter. Pair with a small dram of peaty Islay single malt whisky to complement the rich, gamey notes of the mutton. A side of sharp cheddar cheese or pickled onions provides a lovely acidic contrast to the savory broth. For a lighter lunch, serve alongside a simple green salad with a lemon vinaigrette.