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Traditional Scotch Broth with Lamb Recipe

Traditional Scotch Broth with Lamb Recipe

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Jump to Recipe· 4.5 from 84 reviews

If you’re craving a comforting, hearty soup that tastes like a warm hug on a cold day, you’re in for a treat with this Traditional Scotch Broth with Lamb Recipe. I absolutely love this soup because it’s packed with tender lamb, earthy vegetables, and that lovely nutty barley flavor that just can’t be beat. When I first tried making Scotch Broth, I was amazed at how the simple ingredients come together to create something so deeply flavorful and satisfying. Stick with me, and I’ll walk you through everything you need to know to nail this classic dish in your own kitchen!

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Why You’ll Love This Recipe

  • Authentic, Comforting Flavor: The lamb and barley create a rich, earthy base that’s deeply satisfying and true to Scottish tradition.
  • Simple Ingredients, Big Impact: You don’t need fancy or hard-to-find items to make this soul-warming broth.
  • Nutritious and Filling: Loaded with veggies, peas, and barley, it’s a wholesome meal that sticks with you.
  • Flexible and Friendly to Adaptations: Easy to tweak for dietary needs without losing its classic charm.
The image shows a close-up of a spoonful of thick soup held over a bowl with a white marbled surface in the background. The spoon holds a creamy light yellow broth with soft, pale green cabbage pieces layered throughout. Bright orange carrot slices and small bits of tender meat, with a pinkish hue, are visible mixed in with the cabbage. Small flecks of green herbs add a fresh touch on top. The texture looks smooth but with chunks of vegetables and meat sitting in the rich broth, giving a cozy and hearty feel. Photo taken with an iphone --ar 2:3 --v 7 - Traditional Scotch Broth with Lamb, Scotch Broth with Lamb, hearty Scottish soup, lamb and barley soup, comforting Scottish dish this Recipe

Ingredients You’ll Need

This Traditional Scotch Broth with Lamb Recipe is all about simple, fresh ingredients that play beautifully together. I always recommend using fresh lamb neck bones if you can, but beef will also work fine. For the pearl barley, make sure it’s pearl and not hulled barley for the right texture, and soaking the split peas ahead really helps them cook evenly.

Flat lay of fresh lamb neck bones with visible marbling and connective tissue, a small heap of pearl barley grains, a small white bowl filled with dried split peas, a medium whole onion with papery skin, two medium fresh carrots with bright orange color and green tops removed, a small diced rutabaga showing pale yellow flesh, a small leek sliced into rings with clean white and light green layers, a small mound of shredded Savoy cabbage with crinkled green leaves, a small white bowl containing coarse sea salt crystals, a small white bowl with freshly ground black pepper, and a few sprigs of fresh flat-leaf parsley arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Traditional Scotch Broth with Lamb, Scotch Broth with Lamb, hearty Scottish soup, lamb and barley soup, comforting Scottish dish
  • Lamb neck bones: Choose good quality bones with some meat on them for that authentic flavor.
  • Water: Plain tap water works perfectly for this broth.
  • Sea salt: I love using sea salt or kosher salt to control seasoning. Adjust to your taste.
  • Pearl barley: Adds a lovely chew and thickens the broth naturally—skip if gluten-free.
  • Dried split peas: Soak overnight or quick-soak; this helps them soften during cooking.
  • Onion: A medium onion, diced, provides great aromatic depth.
  • Carrots: I slice mine to release their natural sweetness.
  • Rutabaga (or turnip): Adds subtle earthiness to the broth.
  • Leek: Cleaned and sliced, it gives a gentle oniony flavor without overpowering.
  • Cabbage: I prefer Savoy cabbage for its mild taste and tender leaves, but kale’s a nice substitute.
  • Black pepper: Freshly ground just before serving for a little zing.
  • Chopped parsley: Fresh or frozen, it brightens up the soup beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Traditional Scotch Broth with Lamb Recipe is how easy it is to make your own. I’ve played around with the veggies depending on the season, and you can even go vegetarian or vegan by skipping the lamb and using vegetable stock instead. Feel free to customize it for your family’s taste buds!

  • Vegetarian/Vegan Version: I’ve made this broth without lamb using vegetable stock and it’s still so satisfying—perfect for meat-free days.
  • Using Beef Instead of Lamb: When I can’t find lamb neck bones, beef bones give a mellow flavor that still works great for the broth.
  • Seasonal Veggies: Tried adding parsnips or swede in the autumn, which adds a lovely sweetness.
  • Gluten-Free Option: Just omit the pearl barley and it’ll still be hearty thanks to the split peas.

How to Make Traditional Scotch Broth with Lamb Recipe

Step 1: Start Your Broth

Begin by placing the lamb neck bones into your largest pot or Dutch oven and pouring in the water. Toss in the pearl barley, soaked split peas, and salt. Bring it all up to a boil, then lower the heat to keep it at a gentle simmer. You’ll notice some scum rising to the surface—don’t skip this step! Skimming it off with a spoon keeps the broth clear and clean-tasting. I discovered this trick after my first attempt where the broth tasted a bit muddy, and after that, I never skip it.

Step 2: Add the Roots and Aromatics

While the broth is gently bubbling away for an hour, chop your carrots, onion, rutabaga, and leek. Add these to the pot along with a little extra salt. Bring everything back up to a boil, then simmer gently for another 30 minutes. Stir occasionally and enjoy the lovely kitchen aroma emerging. This step is key—it builds that beautiful depth of flavor you want in a Traditional Scotch Broth with Lamb Recipe.

Step 3: Finish with Cabbage and Lamb Meat

While that’s simmering, shred your cabbage finely. After the 30-minute vegetable simmer, fish out the lamb bones and set them aside to cool. Add in the cabbage and let the broth simmer for 15 more minutes. Once the bones are cool enough, pick any meat from them, shred it, and toss it back into the soup along with fresh parsley. Give it a good stir, taste, and adjust the salt and pepper. I love how the lamb meat melts into the broth — that’s the magic of true Scotch broth!

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Pro Tips for Making Traditional Scotch Broth with Lamb Recipe

  • Don’t Skip the Soak: Soaking the split peas helps them cook evenly and prevents them from breaking apart.
  • Skim that Scum: Removing scum early makes your broth clear and keeps flavors pure.
  • Use a Dutch Oven: It distributes heat evenly, perfect for slow simmering without burning.
  • Season Gradually: Salt in stages to avoid over-salting, and adjust at the end for the best balance.

How to Serve Traditional Scotch Broth with Lamb Recipe

The image shows a close-up of a metal ladle filled with a thick soup. The soup has a creamy texture with visible pieces of yellow cabbage, orange carrot slices, light chunks of meat, and some small bits of green herbs. The colors are soft and natural, with the vegetables sitting in a pale, creamy broth. The ladle is held just above a surface with a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7 - Traditional Scotch Broth with Lamb, Scotch Broth with Lamb, hearty Scottish soup, lamb and barley soup, comforting Scottish dish

Garnishes

I actually keep it simple with fresh chopped parsley and a few grinds of black pepper on top. Sometimes, my family likes a squeeze of lemon juice for a tiny pop of brightness. If you enjoy a bit of heat, a little crushed red pepper flakes on the side work nicely too.

Side Dishes

I usually serve this Scotch Broth with rustic brown bread or soda bread on the side—it’s perfect for dunking! Sometimes I add a simple buttered roll or even buttery mashed potatoes if I want to stretch the meal further. A light green salad balances the richness of the soup beautifully.

Creative Ways to Present

For special occasions, I’ve served this Traditional Scotch Broth with Lamb Recipe in mini cast-iron pots or rustic mugs—makes it feel cozy and celebratory. Adding a sprig of fresh thyme or placing a small buttered sandwich alongside really elevates the experience. It’s a simple soup, but with some love, it really shines as the star of the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so you’ll find the broth even tastier the next day—a kitchen win if you ask me!

Freezing

If I want to save some for longer, I freeze portions in freezer-safe containers. Just be sure to leave some room at the top as the broth expands. I’ve never had any textural issues after thawing, and it’s perfect for a quick wholesome meal on busy days.

Reheating

Reheat gently on the stove over low-medium heat with a splash of water if it seems too thick. Give it a good stir and heat through slowly so the lamb stays tender and the veggies don’t get mushy. Microwave works in a pinch, but the stove is my favorite method for best results.

FAQs

  1. What cut of lamb is best for making Scotch Broth?

    Lamb neck bones are ideal because they have a good balance of meat and connective tissue which adds richness and body to the broth. If you can’t find lamb neck bones, lamb shanks or shoulder bones also work well. For a milder flavor, beef bones can be substituted.

  2. Can I make this Traditional Scotch Broth gluten-free?

    Yes! Simply omit the pearl barley and ensure any stocks or broths you use are gluten-free. The split peas and vegetables still make it a hearty, filling soup.

  3. How long does Traditional Scotch Broth keep in the fridge?

    When stored in an airtight container, it stays fresh for up to three days. If you want to keep it longer, freezing is your best bet.

  4. Is this soup suitable for vegetarians?

    If you remove the lamb and use vegetable stock or water with vegetable bouillon instead, the soup can be made vegetarian or vegan without sacrificing its hearty texture and robust flavor.

Final Thoughts

This Traditional Scotch Broth with Lamb Recipe holds a special place in my heart—and in my kitchen. It’s one of those recipes that feels timeless, simple, and deeply nourishing all at once. Whether you’re new to Scottish cuisine or a longtime fan, making this soup is like inviting a bit of warmth and tradition to your table. Give it a go, tweak it to your taste, and I promise you’ll have a bowl of pure comfort that your family and friends will ask for again and again.

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Traditional Scotch Broth with Lamb Recipe

Traditional Scotch Broth with Lamb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 84 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Scottish
Print Recipe

Description

Scotch Broth is a hearty traditional Scottish soup made with lamb neck bones, pearl barley, split peas, and a medley of vegetables. It’s simmered slowly to develop rich flavors, then finished with fresh parsley and shredded cabbage for a comforting, nourishing meal perfect for chilly days.

Ingredients

Scale

Meat & Broth

  • 3 oz lamb neck bones (one or two, use beef if preferred)
  • 8 ½ cups water
  • 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)

Grains & Legumes

  • ½ cup pearl barley (omit for gluten free diet)
  • ½ cup dried split peas (soaked overnight or boiled for 5 minutes then soaked for 1 hour)

Vegetables

  • 1 medium onion (diced)
  • 2 medium carrots (sliced)
  • 1 small rutabaga (diced, or turnip if in the UK)
  • 1 small leek (cleaned and sliced)
  • 2 cups shredded cabbage (about half of a small head; Savoy recommended or kale as substitute)

Seasonings & Herbs

  • ⅛ tsp black pepper (freshly ground, to taste)
  • 3 Tbsp chopped parsley (preferably fresh or frozen)

Instructions

  1. Prepare the broth: Place the lamb neck bones into a Dutch oven or large soup pot together with the water, pearl barley, soaked split peas, and salt.
  2. Simmer the broth: Bring the mixture to a boil, then reduce heat to low. Simmer gently for one hour, skimming off any scum that rises to the surface to keep the broth clear and clean-tasting.
  3. Prepare the vegetables: While the broth simmers, dice the carrots, onion, rutabaga, and clean and slice the leek. Set aside.
  4. Add vegetables and continue cooking: Add the prepared carrot, onion, leek, and rutabaga into the pot. Stir in an additional teaspoon of salt. Bring the soup back to a boil, then lower the heat and simmer for another 30 minutes, stirring occasionally.
  5. Shred the cabbage: While the soup simmers, chop or shred the cabbage finely.
  6. Add cabbage and lamb meat: After the 30 minutes of simmering with the root vegetables, remove the lamb neck bones from the soup. Add the shredded cabbage to the pot and continue simmering for 15 minutes to soften the cabbage.
  7. Finish the soup: Remove the meat from the lamb bones, shred it into small pieces, and return it to the soup. Stir in the chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper if desired.
  8. Serve: Ladle the hot Scotch Broth into bowls and serve immediately for a warming, hearty meal.

Notes

  • To make a vegan or vegetarian version, omit the lamb neck bones and use vegetable stock or vegetable bouillon cubes instead.
  • The sizes of the vegetables are flexible; slight variations won’t affect the outcome much since it’s a slow-cooked soup.

Nutrition

  • Serving Size: 1 cup (approx. 240 ml)
  • Calories: 180 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 14 g
  • Cholesterol: 30 mg

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