📝 About This Recipe
A cornerstone of Caledonian culinary heritage, this traditional Scottish Mutton Broth is a masterclass in patience and seasonal simplicity. Unlike modern stews, this clear, amber-hued broth is deeply restorative, drawing its complex flavor from bone-in mutton and the nutty texture of pearl barley. It is a hearty, soul-warming dish that captures the rugged spirit of the Scottish Highlands in every spoonful.
🥗 Ingredients
The Meat and Base
- 2 lbs Mutton neck or shoulder (bone-in, cut into large chunks)
- 10 cups Cold water (filtered is best)
- 1 tablespoon Sea salt (plus more to taste)
Grains and Aromatics
- 1/2 cup Pearl barley (rinsed thoroughly)
- 1 large Yellow onion (finely diced)
- 2 medium Leeks (white and light green parts only, thinly sliced)
- 2 medium Carrots (peeled and cut into 1/2 inch cubes)
- 1 cup Swede (Rutabaga) (peeled and cut into 1/2 inch cubes)
- 2 pieces Celery stalks (finely diced)
Herbs and Finishing
- 1/2 cup Fresh parsley (finely chopped)
- 10 whole Black peppercorns (lightly crushed)
- 1/2 teaspoon Dried thyme
- 1 cup Fresh kale or cabbage (shredded thinly)
👨🍳 Instructions
-
1
Place the mutton chunks in a large, heavy-bottomed stockpot and cover with the 10 cups of cold water. Add the salt.
-
2
Bring the water to a gentle boil over medium-high heat. As it reaches a boil, use a slotted spoon to skim off any grey foam (scum) that rises to the surface to ensure a clear broth.
-
3
Once the broth is clear of foam, reduce the heat to low. Cover partially and simmer gently for 1 hour.
-
4
Add the rinsed pearl barley and the crushed peppercorns to the pot. Continue to simmer for another 30 minutes.
-
5
Using tongs, carefully remove the mutton pieces from the pot and set them aside on a plate to cool slightly.
-
6
Add the diced onion, carrots, swede, celery, and dried thyme to the simmering liquid.
-
7
While the vegetables cook, strip the mutton meat from the bones. Discard any excess fat and the bones, and shred the meat into bite-sized pieces.
-
8
Return the shredded mutton to the pot. Stir in the sliced leeks.
-
9
Simmer everything together for another 30-40 minutes until the vegetables are tender and the barley is soft but still has a slight chew.
-
10
Five minutes before serving, stir in the shredded kale or cabbage. This keeps the greens vibrant and slightly crisp.
-
11
Taste the broth and adjust the seasoning with additional salt and freshly ground black pepper if needed.
-
12
Stir in the fresh parsley just before ladling the broth into deep, warmed bowls.
💡 Chef's Tips
If you cannot find mutton, lamb shoulder is a suitable substitute, though the flavor will be milder. Always start with cold water to extract the maximum flavor and collagen from the bones. For an even clearer broth, you can cook the mutton and barley a day in advance, refrigerate, and skim off the solidified fat before adding vegetables. Do not let the broth boil vigorously after the initial stage; a gentle 'smile' (slow bubbles) keeps the broth transparent rather than cloudy. If the broth becomes too thick due to the barley absorbing liquid, simply top it up with a little boiling water.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered Scottish soda bread or oatcakes. A chilled glass of light ale or a peaty Scotch whisky provides a traditional pairing. For a lighter meal, serve as a starter followed by a simple roasted fish dish. Accompany with a side of sharp pickled onions to cut through the richness of the mutton. Top with an extra sprinkle of fresh chives for a bright, oniony finish.