A thick, sustaining Scottish soup built on a long-simmered lamb neck broth, clouded with pearl barley and split yellow peas, and packed with diced carrot, swede, and leek. The lamb is pulled from the bone and stirred back through, giving the finished bowl real body and depth. Honest cold-weather food that eats more like a meal than a starter.
1piece
2piece
800g
2l
100g
15g
2piece
2piece
250g
75g
2piece
2tsp
0.75tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 800g | — | — | |
| 4 | | 2l | — | — | |
| 5 | | 100g | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 250g | — | — | |
| 10 | | 75g | — | — | |
| 11 | | 2piece | — | — | |
| 12 | | 2tsp | — | — | |
| 13 | | 0.75tsp | — | — |
Peel the onion, discarding the skin.
Yellow onion · 1 piece
Trim and slice the leeks into thin rounds, discarding the tough dark green tops.
Leek · 2 piecePlace the bone-in lamb neck pieces (about 800 g, giving roughly 400 g of meat) into the large stockpot.
Lamb neck · 800 g
Tip the diced onion into the stockpot with the lamb neck.
Pour the cold water over the lamb neck and onion in the stockpot.
Cold water · 2 lBring the contents of the stockpot to a rolling boil over high heat, skimming off any grey scum that rises to the surface.
Stir in the pearl barley.
Pearl barley · 100 gRoughly chop the flat-leaf parsley leaves and stalks together.
Flat-leaf parsley · 15 gSweep the chopped parsley into a small bowl and set aside for garnishing.
Rinse the celery sticks under cold running water.
Celery sticks · 2 piece
Lift the rinsed celery sticks out of the colander onto the chopping board.
Dice the rinsed celery sticks into small, even pieces.
Add the diced celery to the stockpot.
Rinse the carrots under cold running water.
Carrots · 2 piecePeel the rinsed carrots, discarding the skins.
Rinse the swede under cold running water.
Swede · 250 gPeel the rinsed swede thickly, removing all the tough outer skin.
Dice the peeled swede into small, even pieces.
Tip the split yellow peas into the colander and rinse them under cold running water.
Split yellow peas · 75 gAdd the rinsed split yellow peas to the broth.
Add the diced carrots to the stockpot.
Add the diced swede to the stockpot.
Drop the bay leaves into the stockpot.
Bay leaves · 2 pieceAdd the salt to the stockpot.
Salt · 1.5 tspAdd the ground black pepper to the stockpot.
Ground black pepper · 0.5 tspStir the contents of the stockpot thoroughly to combine everything.
Reduce the heat to low and leave the broth to simmer gently, partially covered, for one hour.
Give the broth a good stir to ensure nothing has settled on the bottom.
Continue to simmer the broth over low heat for a further 45 minutes.
Add the sliced leeks to the stockpot and stir them through.
Simmer the broth for a final 15 minutes until the leeks are tender.
Using tongs or a slotted spoon, lift the lamb neck pieces out of the broth and onto the chopping board, leaving all the liquid and vegetables behind in the pot.
Use two forks to pull the cooked lamb meat away from the bones, discarding the bones and any gristle.
Roughly shred the pulled lamb meat into bite-sized strands.
Return the shredded lamb to the stockpot and stir it through the broth.
Add a little more salt to taste and stir through.
Salt · 0.5 tspAdd a little more ground black pepper, stir, and adjust the seasoning to your liking.
Ground black pepper · 0.25 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion, discarding the skin.⏱ 30sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Dice the peeled onion into small, even pieces.⏱ 2 minResultDiced onionused in step 5 |
| 3 | 2 piece | | Trim and slice the leeks into thin rounds, discarding the tough dark green tops.⏱ 2 minResultSliced leeksused in step 32 |
| 4 | 800 g | | Place the bone-in lamb neck pieces (about 800 g, giving roughly 400 g of meat) into the large stockpot.⏱ 1 minResultLamb neck |
| 5 | Diced onionstep 2 | | Tip the diced onion into the stockpot with the lamb neck.⏱ 1 minResultDiced onion and lamb neck |
| 6 | 2 l | | Pour the cold water over the lamb neck and onion in the stockpot.⏱ 1 minResultDiced onion and lamb neck and cold water |
| 7 | — | | Bring the contents of the stockpot to a rolling boil over high heat, skimming off any grey scum that rises to the surface.⏱ 10 minResultLamb broth |
| 8 | 100 g | | Stir in the pearl barley.⏱ 1 minResultLamb broth and pearl barley |
| 9 | 15 g | | Roughly chop the flat-leaf parsley leaves and stalks together.⏱ 1 minResultRoughly chopped parsley |
| 10 | Roughly chopped parsleystep 9 | | Sweep the chopped parsley into a small bowl and set aside for garnishing.⏱ 10sResultRoughly chopped parsleyused in step 41 |
| 11 | 2 piece | | Rinse the celery sticks under cold running water.⏱ 30sResultRinsed celery sticks |
| 12 | — | | Lift the rinsed celery sticks out of the colander onto the chopping board.⏱ 10sResultRinsed celery sticks |
| 13 | — | | Dice the rinsed celery sticks into small, even pieces.⏱ 1 minResultDiced celery |
| 14 | Diced celerystep 13 | | Add the diced celery to the stockpot.⏱ 1 minResultLamb broth and pearl barley and diced celery |
| 15 | 2 piece | | Rinse the carrots under cold running water.⏱ 30sResultRinsed carrots |
| 16 | — | | Peel the rinsed carrots, discarding the skins.⏱ 30sResultPeeled carrots |
| 17 | — | | Dice the peeled carrots into small, even pieces.⏱ 2 minResultDiced carrotsused in step 23 |
| 18 | 250 g | | Rinse the swede under cold running water.⏱ 30sResultRinsed swede |
| 19 | — | | Peel the rinsed swede thickly, removing all the tough outer skin.⏱ 30sResultPeeled swede |
| 20 | — | | Dice the peeled swede into small, even pieces.⏱ 2 minResultFinely Diced Swedeused in step 24 |
| 21 | 75 g | | Tip the split yellow peas into the colander and rinse them under cold running water.⏱ 30sResultRinsed split yellow peas |
| 22 | Rinsed split yellow peasstep 21 | | Add the rinsed split yellow peas to the broth.⏱ 1 minResultLamb broth mixture |
| 23 | Diced carrotsstep 17 | | Add the diced carrots to the stockpot.⏱ 1 minResultLamb broth and diced carrot mixture |
| 24 | Finely Diced Swedestep 20 | | Add the diced swede to the stockpot.⏱ 1 minResultLamb broth and diced carrot mixture |
| 25 | 2 piece | | Drop the bay leaves into the stockpot.⏱ 1 minResultLamb broth and diced carrot mixture |
| 26 | 1.5 tsp | | Add the salt to the stockpot.⏱ 1 minResultLamb broth and diced carrot mixture |
| 27 | 0.5 tsp | | Add the ground black pepper to the stockpot.⏱ 1 minResultLamb broth and diced carrot mixture |
| 28 | — | | Stir the contents of the stockpot thoroughly to combine everything.⏱ 1 minResultSeasoned broth |
| 29 | — | | Reduce the heat to low and leave the broth to simmer gently, partially covered, for one hour.⏱ 1 hrResultReduced lamb broth |
| 30 | — | | Give the broth a good stir to ensure nothing has settled on the bottom.⏱ 1 minResultCarrot-stirred lamb broth |
| 31 | — | | Continue to simmer the broth over low heat for a further 45 minutes.⏱ 45 minResultSimmered lamb broth |
| 32 | Sliced leeksstep 3 | | Add the sliced leeks to the stockpot and stir them through.⏱ 1 minResultLeek-stirred lamb broth and sliced leeks |
| 33 | — | | Simmer the broth for a final 15 minutes until the leeks are tender.⏱ 15 minResultFully simmered scotch broth |
| 34 | — | | Using tongs or a slotted spoon, lift the lamb neck pieces out of the broth and onto the chopping board, leaving all the liquid and vegetables behind in the pot.⏱ 1 minResultFully simmered scotch brothused in step 37 |
| 35 | — | | Use two forks to pull the cooked lamb meat away from the bones, discarding the bones and any gristle.⏱ 3 minResultPulled lamb meat |
| 36 | — | | Roughly shred the pulled lamb meat into bite-sized strands.⏱ 2 minResultShredded lamb |
| 37 | Vegetable brothstep 34 | | Return the shredded lamb to the stockpot and stir it through the broth.⏱ 1 minResultLamb-enriched broth |
| Shredded lambstep 36 | |||
| 38 | 0.5 tsp | | Add a little more salt to taste and stir through.⏱ 30sResultLamb-enriched broth and salt |
| 39 | 0.25 tsp | | Add a little more ground black pepper, stir, and adjust the seasoning to your liking.⏱ 30sResultSeasoned scotch broth |
| Total Time | 2 hr 44 min | ||
| Nutrient | Per serving |
|---|---|
| 668kcal | |
| 49g | |
| 35g | |
| 14g | |
| 43g | |
| 7g | |
| 8g | |
| 1,145mg |
A thick, sustaining Scottish soup built on a long-simmered lamb neck broth, clouded with pearl barley and split yellow peas, and packed with diced carrot, swede, and leek. The lamb is pulled from the bone and stirred back through, giving the finished bowl real body and depth. Honest cold-weather food that eats more like a meal than a starter.
What you’ll doYou will bring lamb neck and onion to a rolling boil, skimming off the grey scum before adding pearl barley, then build the broth with celery, carrots, swede, split yellow peas, bay leaves, and seasoning and leave everything to simmer gently for nearly two hours. The leeks go in only for the final 15 minutes to keep them tender. Once the lamb is cooked through, you lift it out, shred the meat from the bones, and return it to the pot before adjusting seasoning and serving scattered with parsley.
