About this recipe:This is a delicious Scotch broth recipe, which takes a leg of lamb, vegetables and pearl barley to make a delicious soup. It does take a while to prepare, but the results are really worth it.
1kg leg of lamb
2 litres water
3 onions, chopped
3 turnips, chopped
2 carrots, chopped
1 tablespoon whole black peppercorns
90g pearl barley
1 carrot, diced
2 onions, finely chopped
1 leek, chopped
1 stick celery, diced
2 turnips, diced
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To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to the boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight or until the fat has set on top and can be spooned off.
Cover the pearl barley with water and soak for 1 hour.
Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to the boil, reduce the heat and simmer for 30 minutes or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.