Memory Lane Scotch Broth
Take a heartwarming culinary journey with Memory Lane Scotch Broth, a timeless Scottish classic that wraps you in cozy nostalgia. This hearty soup features tender, slow-simmered lamb neck or shoulder, earthy pearl barley, and a medley of root vegetables like carrots, parsnips, turnip, and leeks, all infused with aromatic fresh thyme and garlic. The broth is simmered to perfection, creating layers of deep, savory flavor that will transport you back to cherished family dinners. Finished with a sprinkle of fresh parsley and served alongside crusty bread or oatcakes, this comforting dish is a true celebration of tradition and simplicity. Ideal for cold evenings, Memory Lane Scotch Broth is a wholesome, one-pot wonder that brings warmth to the table and is perfect for feeding a crowd.
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Recipe Information
Ingredients
- 1.5 lb lamb neck or shoulder (bone-in, trimmed of excess fat)
- 0.75 cup pearl barley
- 1 large yellow onion (finely chopped)
- 3 medium carrots (peeled and diced)
- 1 large parsnip (peeled and diced)
- 2 stalks celery stalks (diced)
- 1 small turnip (peeled and diced)
- 2 medium leeks (white and light green parts only, sliced)
- 3 cloves garlic cloves (minced)
- 4 sprigs fresh thyme
- 2 tbsp fresh parsley (chopped, for garnish)
- 1 bay leaf
- 8 cups water or low-sodium chicken stock
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
Instructions
Rinse the pearl barley under cold water and set it aside to drain.
In a large stockpot, add the lamb neck or shoulder along with 8 cups of water or chicken stock. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Once boiling, reduce the heat to low, cover partially, and let the lamb simmer gently for about 45 minutes to 1 hour. This will create a flavorful broth. Remove the lamb and set it aside to cool slightly.
While the lamb cools, strain the broth to remove any impurities and return it to the pot. Discard the bay leaf if used.
Add the rinsed pearl barley, onion, carrots, parsnip, celery, turnip, leeks, garlic, fresh thyme, and bay leaf to the pot of strained broth. Season with salt and black pepper.
Bring the pot to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent the barley from sticking.
While the broth and vegetables cook, shred the lamb from the bones using your fingers or a fork. Discard the bones and any excess fat.
Return the shredded lamb to the pot and let it simmer for an additional 15-20 minutes, allowing the flavors to meld beautifully.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the Scotch Broth into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or oatcakes for a complete meal.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 31.4 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3719 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
