👨‍🍳 Instructions

1. 1

   Place the lamb or mutton in a large stockpot with the water or stock. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming off any foam.

   ⏱️ 1.5 hours
2. 2

   Remove the meat from the pot, let it cool slightly, then shred or dice it, discarding bones and excess fat. Return the meat to the pot.

   💡 Conseils de pro: This step allows you to remove bones and excess fat for a cleaner broth.
3. 3

   Add the rinsed pearl barley, diced carrots, swede, sliced leeks, and chopped onion to the pot.

   💡 Conseils de pro: Ensure vegetables are cut into roughly uniform sizes for even cooking.
4. 4

   Bring the soup back to a simmer, cover, and cook for another 1 hour, or until the barley is tender and the vegetables are cooked through.

   ⏱️ 1 hour

   💡 Conseils de pro: Stir occasionally to prevent the barley from sticking to the bottom.
5. 5

   Season the Scotch Broth generously with salt and freshly ground black pepper to taste.

   💡 Conseils de pro: Taste and adjust seasoning at the end of cooking.
6. 6

   Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

   💡 Conseils de pro: Fresh herbs add a bright, fresh counterpoint to the rich soup.