Scotch Broth Recipe

Ingredients

750 g-1 kg stewing lamb on the bone
3.5 pints of water
2 bay leaves
250 g finely chopped carrots
1 chopped turnip
2 finely chopped onions
2 finely chopped leeks
125-250 finely chopped potatoes
60 g pearl barley
Salt and pepper to taste
Chopped fresh parsley for garnish

Preparation

Step 1

Trim fat from meat
Put in saucepan with the water and bring to a boil
Remove any scum from the surface and add the bay leaves,salt and pepper
Cover and simmer gently for 90 min
Add all the vegetables and the barley
Bring to a gentle simmer for 1 hour or until the vegetables are very soft
Cool and skim fat from the surface
Remove the last of the fat by placing paper towels on the surface to absorb
the fat
Adjust the seasonings
Remove the lamb from the bones and return to the soup
Reheat to serve
Sprinkle with parsley