Lamb and Barley Scotch Broth

Urquhart Castle and Loch Ness, Scotland

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.

Lamb & Barley Scotch Broth


Lamb and Barley Scotch Broth
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

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

Course: Soup
Cuisine: Scottish
Servings: 6
Calories: 120 kcal
Author: Kevin Lamoureux
  • 1 cup leftover lamb roast, chopped
  • 2 ribs celery, finely chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 2 quarts lamb or beef broth
  • 1 quart water
  • ¾ cup pot barley
  • 1 potatoes 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
  1. Add all ingredients a 4 quart pot except potatoes

  2. Bring to a boil, then simmer for 30 minutes

  3. Add potatoes, then simmer for an additional 30 minutes

Recipe 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 1.5 hours.  Remove the bones and add the other ingredients following the recipe instructions above.


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