Best Scotch broth

    12 hours 25 min

    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.

    69 people made this

    Serves: 8 

    • 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

    Prep:30min  ›  Cook:3hr55min  ›  Extra time:8hr cooling  ›  Ready in:12hr25min 

    1. 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.
    2. 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.
    3. Cover the pearl barley with water and soak for 1 hour.
    4. 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.

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    Reviews in English (15)


    This soup is the greatest! I have been making it for years. Over 40 years ago Campbell's Soup made a condensed Scotch Broth soup. It started getting expensive and very hard to find. Now they don't make it at all. So back in the 70's I looked at the ingredients on the can and realized it was made with mutton. I started getting lamb bones at the butcher and adding all the ingredients that were listed on the can. The can did list rutabaga as one of the vegetables. I have added potatoes as a substitute when I didn't have rutabaga on hand. I LOVE barley so I do not use the quick cooking as it can have a much softer texture. I usually add 1/2 cup more barley than what the recipe calls for. I was given several pounds of turnips and while searching for turnip recipes I ran across this version of Scotch Broth. Simply delicious. Don't expect a beefy flavor, it is much different, but oh soooo good. Step outside the box if you have not tried it. I hope you love it as much as my family does.  -  26 Nov 2011  (Review from Allrecipes US | Canada)


    I found this soup to be very tasty and satisfying. The next time I make it I plant to make more or I will simply keep it all to myself. It didn't last long.  -  15 Oct 2002  (Review from Allrecipes US | Canada)


    At least she used lamb! The other recipes are NOT Scotch Broth which must use lamb. There is a much easier way to make it: Soak half a cup of pearl barley overnight Put 2 pounds of meaty lamb shanks, one yellow onion quartered and a tsp.- tbsp. of peppercorns in a large pot and cover with cold water. Bring to boil and skim. Reduce heat, partially cover for 2 hrs. Strain and skim adding meat on the bones. Now. Bring broth and meat to a boil in a pot with the following diced nice and small - 1 cup each onion, carrots, parsnips, turnip (or rutabaga) and add the strained barley.You can add celery if you wish. Bring to boil, reduce heat, then simmer an hour. Season as needed.  -  28 Jun 2011  (Review from Allrecipes US | Canada)