Authentic Scotch Broth

    4 hours 50 min

    An authentic Scotch broth recipe using the authentic lamb, rather than beef which you often see today. You can use beef if you prefer, though I adore the lamb.


    Ayrshire, Scotland, UK
    46 people made this

    Serves: 8 

    • 50g split peas
    • 1 lamb neck, fat trimmed
    • 50g barley
    • 2.5L water
    • 1 onion, chopped
    • 1 leek, chopped
    • 1 or 2 small turnips, diced
    • 1 or 2 carrots, diced
    • salt and black pepper to taste
    • 1/2 cabbage, shredded
    • small handful chopped fresh parsley

    Prep:30min  ›  Cook:4hr20min  ›  Ready in:4hr50min 

    1. Wash peas and soak overnight.
    2. In a large stock pot, combine the lamb neck, barley, peas and water. Bring to the boil and skim off any foam that rises to the surface.
    3. After 10 minutes, add the leek, onion, turnip and carrot. Cover and reduce heat; simmer gently for 3 hours.
    4. Taste the broth and season to taste with salt and pepper, Add the shredded cabbage; cover and simmer for an hour.
    5. Just before serving, taste again and add more seasoning as necessary. Add the chopped parsley and serve.

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    Reviews in English (2)


    I followed the recipe nearly exactly but used some lamb broth that I had on hand instead of water. The depth of flavour was amazing. I used yellow peas rather than green dried peas for their color to contrast with the green cabbage. Just wish I had doubled the recipe because everyone wanted more. Next time for sure.  -  28 May 2015


    Broth keeps life going so this one's a winner!  -  07 Sep 2016  (Review from Allrecipes AU | NZ)