Scotch Broth is one of our National culinary classics, akin to Hungarian Goulash. It’s simple, and uses the very best of Scottish produce: mutton or lamb, seasonal veg and barley. Its necessarily eaten in a shallow bowl with a spoon, and just liquid enough to dunk a chunk of crusty bread into. In my mind it should be thick & chunky, with big bits of veg in it, close to a stew. We do some mutton for customers – just ask us. The best thing about Scotch broth is you make the stock and the soup all in one go. One pot cooking at its best.
Cost: Approx. £1 per portion
- 1 lamb shank
- 1 medium onion
- 1 carrot
- 1 leek
- 1 stick celery (optional)
- 1/4 turnip
- 100g Pearl Barley or broth mix (the stuff in the tartan bag)
- Salt and pepper
Rough chop the veg, put all the ingredients into a pot, cover with water, bring to the boil. leave to simmer for 3-4 hours. Alternatively cook in a slow cooker overnight or all day. Taste and correct for salt and pepper. Remove the lamb bone or shank bone and the lamb onto a plate, shred the lamb and return it to the pot.
Serve with crusty bread and butter