There’s nothing better than a hearty bowl of Scotch broth. Delicious, traditional Scotch broth is the best for using up leftover lamb and getting the most out of your lamb roast.
This is a family recipe so everything is from scratch. Bones and all are simmered for hours to make a stock full of flavour.
What makes this soup so amazing is a fresh batch of veggies cooked to perfection along with plenty of pearl barley that makes this soup stick to your ribs.
Leftover Lamb, Bones & Meat (leave meat on the bone) (About 500g-1kg)
2 cups water
4 cups chicken broth (900mL)
2 bay leaves
1/2 tsp thyme leaves
1 tsp celery seed
1/4 tsp marjoram
1 large carrot, chopped
2 celery stalks, chopped
1 onion, quartered
1 medium carrot, chopped
2 medium potatoes, cubed
1/2 cup pearl barley
1 onion, diced
1 celery stalk, chopped
1/2 tsp thyme
1 tbsp parsley
1 tsp celery seed
1/3 tsp marjoram
Place all broth ingredients in a large pot and bring to a boil over medium-high heat.. Lower to medium-low and simmer, covered, for 1.5-2 hours.
Strain the broth through a fine mesh strainer into another large pot.
Recover edible lamb from the bone and discard the rest of the solids.
Chop lamb into small pieces and place in broth along with the soup ingredients.
Bring to a boil, and then simmer for 1 hour or until barley is cooked and soup is thickened.
*Note: If you have the bones leftover from a lamb shoulder or leg then you probably have enough soup bones to work from.
**Note: I normally use fresh herbs, it’s about 3 sprigs thyme, a small handful of parsley, and a sprig of marjoram if you are going with fresh.
- Leftover Lamb, leave meat on the bone, Bones & Meat
- 2 cups water
- 4 cups chicken broth, 900mL
- 2 bay leaves
- 1/2 tsp thyme leaves
- 1 tsp celery seed
- 1/4 tsp marjoram
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1/2 cup pearl barley
- 1 onion, diced
- 1 celery stalk, chopped
- 1/2 tsp thyme
- 1 tbsp parsley
- 1 tsp celery seed
- 1/3 tsp marjoram
- Place all broth ingredients in a large pot and bring to a boil over medium-high heat.. Lower to medium-low and simmer, covered, for 1.5-2 hours.
- Strain the broth through a fine mesh strainer into another large pot.
- Recover edible lamb from the bone and discard the rest of the solids.
- Chop lamb into small pieces and place in broth along with the soup ingredients.
- Bring to a boil, and then simmer for 1 hour or until barley is cooked and soup is thickened.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Wednesday 29th of April 2020
This was my first attempt at making scotch broth. I cobbled together two recipies I found on Pinterest. This one for the base stock is just fine, but roasting the lamb bones first makes all the difference. Plus the house smells amazing! This is such a great soup, so much lamb and veggie goodness and of course the pearl barley. Works for a dinner as well as lunches. Thank you Elizabeth!
Wednesday 24th of October 2018
Sounds soooo good, I make my own chicken and beef broth, they taste so much better then store bought!
Sunday 26th of March 2017
Despite my sister-in-law being a Scot I don't believe that I've ever had Scotch broth, perhaps because I'm not a fan of pearl barley.
Friday 15th of May 2020
We do a similar soup in Iceland and often use rice instead of barley or even just skip it completely.
Sunday 19th of March 2017
Sounds good, but would have to make it with beef since we don't eat lamb.
Friday 17th of March 2017
Thanks for the recipe,i would like to try this sometime it looks delicious !