Scotch Broth

A proper bowl of comfort with lamb, barley and veg

🥣 Scotch Broth – Traditional Lamb & Barley Soup Made with Butcher’s Lamb Neck from David Cox Quality Butchers

🔥 Why Choose Our Butcher’s Lamb Neck or Shank?
Rich in flavour and perfect for slow simmering – our lamb bones and cuts are ideal for creating a deep, nourishing broth.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

500g Lamb Neck or Shank
1 Onion, chopped
2 Carrots, diced
1 Leek, sliced
1 Turnip (swede), chopped
1 Stick Celery, diced
100g Pearl Barley (soaked overnight if possible)
1.5L Water or Lamb Stock
Salt & Pepper
Fresh Parsley, chopped

🔥 How to Cook Traditional Scotch Broth
1️⃣ Prep – Rinse pearl barley and soak overnight if possible.
2️⃣ Boil lamb – Simmer lamb in water or stock for 1 hour, skimming off any foam.
3️⃣ Add veg & barley – Add vegetables and barley to the pot. Simmer gently for another hour.
4️⃣ Remove bones – Take out lamb bones, shred meat, and return to pot.
5️⃣ Season & serve – Adjust seasoning and serve hot, garnished with parsley.

💡 Tips:
✔️ Soup tastes even better the next day.
✔️ Add a handful of green cabbage or kale near the end.

🍽️ Serving Suggestions
✔️ Serve with buttered bread or oatcakes.
✔️ Ideal as a starter or a hearty meal on its own.