📝 About This Recipe
A cornerstone of Scottish culinary heritage, this Scotch Broth is a soul-warming, 'thick-as-a-hedge' soup that blurs the line between a broth and a hearty braise. By slow-cooking bone-in lamb neck with nutty pearl barley and a melody of root vegetables, we create a rich, silky texture and a depth of flavor that only time can achieve. It is the ultimate comfort food—nourishing, rustic, and deeply evocative of the mist-covered Highlands.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Lamb neck or shoulder (bone-in, cut into thick discs or chunks)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Yellow onion (finely diced)
- 2 pieces Garlic cloves (smashed)
Grains and Liquid
- 1/2 cup Pearl barley (rinsed thoroughly)
- 1/4 cup Yellow split peas (optional, for extra thickness)
- 8 cups Lamb stock or Water (low sodium preferred)
The Root Vegetables
- 2 medium Carrots (peeled and cut into small cubes)
- 1 cup Swede (Rutabaga) (peeled and finely diced)
- 2 pieces Celery stalks (finely diced)
Seasoning and Finishing
- 1/4 cup Fresh parsley (finely chopped)
- to taste Sea salt
- 1 teaspoon Black pepper (freshly cracked)
- 3 pieces Thyme sprigs (fresh)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, place the lamb neck pieces and cover with the 8 cups of stock or water.
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2
Bring the liquid to a gentle boil over medium-high heat. As it reaches a boil, use a slotted spoon to skim off any gray foam or impurities that rise to the surface for a clearer broth.
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3
Reduce the heat to low. Add the rinsed pearl barley, split peas (if using), smashed garlic, and thyme sprigs to the pot.
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4
Cover the pot partially with a lid and simmer gently for about 1 hour and 15 minutes. The lamb should be starting to soften and the barley should be expanding.
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5
While the meat simmers, prep all your vegetables. Ensure the carrots, swede, and leeks are cut into uniform, small dice to ensure even cooking.
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6
After the initial simmer, add the diced onions, carrots, swede, and celery to the pot. Stir well to combine.
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7
Continue to simmer the broth for another 45 to 60 minutes. The vegetables should be tender and the lamb should be literally falling off the bone.
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8
Carefully remove the lamb neck pieces from the pot and place them on a cutting board. Let them cool for a few minutes.
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9
Discard the bones, fat, and gristle. Shred the tender lamb meat into bite-sized pieces and return the meat to the pot.
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10
Stir in the sliced leeks and cook for a final 10-15 minutes. Adding leeks toward the end preserves their vibrant color and delicate flavor.
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11
Remove the woody thyme sprigs. Taste the broth and season generously with sea salt and plenty of cracked black pepper.
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12
Stir in the fresh chopped parsley just before serving to provide a bright, herbaceous finish to the rich stew.
💡 Chef's Tips
Always use bone-in lamb; the marrow and collagen from the neck bones are essential for the broth's characteristic silky body. If the broth becomes too thick (the barley will continue to absorb liquid), simply add a splash of boiling water or extra stock to reach your desired consistency. For the most authentic flavor, allow the broth to sit for a few hours or even overnight; like many braises, it tastes significantly better the next day. Don't skip the swede (rutabaga)—its unique earthy sweetness is the defining vegetable note of a true Scotch Broth. If you cannot find lamb neck, lamb shanks are an excellent substitute, though they may require an extra 30 minutes of simmering.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a thick slice of buttered crusty bread or traditional oatcakes. Pair with a small glass of peaty Islay Scotch whisky to complement the richness of the lamb. A side of steamed kale or cabbage adds a nice bitter contrast to the sweet root vegetables. For a modern touch, garnish with a few drops of herb-infused oil or a dollop of horseradish cream. This dish is a complete meal on its own, but a simple green salad with a sharp vinaigrette helps cleanse the palate.