Proper Scotch Broth with Lamb and Pearl Barley

⏱ 135 min · Serves 6

A big-hearted Scottish one-pot that simmers lamb neck and pearl barley into something thick, soothing and deeply savoury. Cheap cuts, humble roots, and a long lazy simmer do all the work — perfect for a cold, grey afternoon.

Per serving: 455 kcal · 31.0g protein · 36.0g carbs · 20.0g fat

Ingredients

• 800g lamb neck fillet or shoulder on the bone, cut into large chunks
• 1 tbsp vegetable oil
• 2 litres cold water or light lamb/chicken stock
• 150g pearl barley, rinsed
• 1 large onion, finely diced
• 2 leeks, sliced (white and green parts kept separate)
• 3 carrots, diced
• 1 small swede (about 300g), peeled and diced
• 2 celery sticks, diced
• 1 bay leaf
• 2 sprigs thyme
• 150g savoy cabbage or kale, finely shredded
• 2 tbsp chopped flat-leaf parsley
• 1 tsp salt, plus more to taste
• Plenty of freshly ground black pepper
• Crusty bread and butter, to serve

Method

1. Heat the oil in a large heavy pot over medium-high heat and brown the lamb in batches, about 4 minutes per batch. Don't crowd the pan.
2. Return all the lamb to the pot, pour over the water or stock and bring slowly to the boil. Skim off any grey foam that rises.
3. Add the pearl barley, bay leaf and thyme. Reduce to a bare simmer, cover loosely and cook for 1 hour, stirring now and then so the barley doesn't stick.
4. Lift out the lamb with tongs onto a board. Add the onion, leek whites, carrots, swede and celery to the pot with 1 tsp salt and simmer for 20 minutes.
5. Meanwhile, pull the lamb from any bones, trim off excess fat and gristle, and shred or chop into bite-sized pieces.
6. Return the lamb to the pot along with the leek greens and cabbage. Simmer for a further 10-15 minutes until everything is tender and the broth has thickened.
7. Fish out the bay leaf and thyme stalks. Taste and season generously with salt and pepper — barley soaks up a lot.
8. Stir through the parsley and ladle into deep bowls. Serve with buttered crusty bread.