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Scotch broth with winter root veg
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Total Time:
4 hours 45 minutes
Delicious Scotch broth using leftover lamb and veggies.
Ingredients:
  • 1kg lamb shoulder (on the bone) or 600g leftover roast lamb
  • 1 leek
  • 2 onions
  • 2 carrots
  • 2 sticks of celery ideally with leaves
  • olive oil
  • 3 litres organic lamb stock
  • 1 small swede
  • 1 large potato
  • 80 g pearl barley
  • 1 bunch of fresh flat-leaf parsley (15g)
  • 1 loaf of crusty bread
  • Scotch whisky optional
Instructions:
  • Preheat the oven to 170ºC/325ºF/gas 3. If using lamb shoulder, season with sea salt and white pepper, place in a roasting tray, cover with foil, and roast for 3 hours until tender. Remove meat from the bone and set aside. Prepare leek, onions, carrots, and celery. Cook in a pan with oil over low heat for 20 minutes until soft. Add stock and lamb bone, bring to a boil, then simmer for 20 minutes. Peel and chop swede and potato, add to the pan with pearl barley, and simmer for 50 minutes until tender. Whisk the broth to bind, then stir in the cooked lamb to heat through. Season to taste with salt and pepper. Garnish with parsley and celery leaves. Serve with crusty bread and a splash of whisky if desired.

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