Categories
Precooked Ingredients Recipes Scottish Soup

Lamb and Barley Scotch Broth

This hearty soup made with leftover lamb is perfect for lunch on a chilly day. The classic blend of pot barley, carrot, onion, lamb morsels, herbs and seasonings is best simmered in a homemade lamb broth.

Urquhart Castle
Urquhart Castle and Loch Ness, Scotland. Photo: K.R. Lamoureux.

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

This hearty soup is great for lunch on a chilly day.  It’s also a perfect way to use leftover lamb. 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 1.5 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 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine Scottish
Servings 6
Calories 180 kcal

Ingredients
  

  • 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 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
 

  • Add all ingredients to a 4 quart pot except potatoes
  • 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 1.5 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

Did you make this recipe?

Please leave your rating and comment below.

Try these lamb recipes

Related Posts

11 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.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.