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Lamb and Barley Scotch Broth

This hearty soup made with leftover lamb, pot barley, and a classic broth with celery, onions and carrots makes the perfect lunch on a chilly day.

Urquhart Castle
Urquhart Castle and Loch Ness, Scotland. Photo: K.R. Lamoureux.
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Updated 9/5/2023

The fabled Highlands of Scotland – rugged, misty and cool most of the year.  After a day of boating on the loch or exploring medieval castles, there is nothing better to warm your insides than a hearty Scotch broth.

This hearty soup is great for lunch on a chilly day.  It’s also a perfect way to use leftover lamb. 

Lamb & Barley Scotch Broth

If you have lamb bones, use them to make your broth first.  Add 3 quarts water to the pot (instead of the store-bought broth), then the lamb bones, along with thyme, bay leaves, pepper, salt. Bring to a boil, then simmer for about 1½ hours. Remove the bones and add the other ingredients following the recipe instructions below.

Lamb & Barley Scotch Broth

Lamb and Barley Scotch Broth

Kevin Lamoureux
This hearty soup is great for lunch on a chilly day. It's also a perfect way to use leftover lamb. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Scottish
Servings 6
Calories 180 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 ribs celery finely chopped
  • 1 carrot finely chopped
  • 1 large yellow onion finely chopped
  • 1 cup leftover lamb roast, chopped
  • 2 quarts lamb or beef broth
  • 1½ quarts water
  • ¾ cup pot barley
  • 1 potato (medium-sized) peeled and diced
  • 2 tbsp parsley finely chopped
  • 2 bay leaves
  • ½ tsp thyme
  • 1 tsp Worcestershire or Tamarind Sauce
  • ½ tsp pepper fresh ground
  • ½ tsp salt

Instructions
 

  • On medium heat, cook the celery, carrots and onion in oil under tender (about 8 to 10 mininutes). Stir frequently to avoid browning or scorching.
  • Add all remaining ingredients, except potatoes, to a 4 quart pot.
  • Bring to a boil, then simmer for 30 minutes.
  • Add potatoes, then simmer for an additional 30 minutes.

Notes

If you have lamb bones, use them to make your broth first.  Add 3 quarts water instead of the broth, the bones, thyme, bay leaves, pepper, salt and boil for about 1½ hours.  Remove the bones and add the other ingredients following the recipe instructions above.
Nutrition
Per serving
Calories: 180kcal | Carbohydrates: 24g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Fiber: 5g | Sugar: 1.5g | Iron: 2mg
Keyword barley, lamb, leftover, soup

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12 replies on “Lamb and Barley Scotch Broth”

Thank you for the delicious hearty soup recipe- most ingredients were on hand and/or home grown. I added some oven roasted tomatoes which added an extra level of yummy ?

Thank you for sharing your experience. Adding those tomatoes does sound delicious.

This was delicious. I made my own stock as well which not only tastes good but has a certain level of self righteousness about it ?. Am making again tonight but with left over chicken and bone broth. Not traditional scotch broth I know but a good way to use up the leftovers.

Homemade broth is the best! It’s such a smart way to get all of all of the natural goodness from the meat and avoid wasting perfectly good food. Thank you for sharing.

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