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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 4 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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15 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.

Loved it! This recipe made enough for a great lunch, and 3 quarts to freeze. I used ground lamb, as Aldi had it on sale, and added garlic. Served with crusty sourdough with Irish butter.

I’m happy to hear you enjoyed it, Katherine. Thank you for those 5-stars!

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