Scotch Broth

Ingredients

• 900g lamb neck or shoulder chops, bone-in
• 2.5 litres water or light lamb stock
• 100g pearl barley, rinsed
• 2 tbsp dried split peas, soaked (optional)
• 2 onions, diced
• 3 carrots, diced
• 1 small turnip or swede, diced
• 2 leeks, trimmed and sliced
• 1/4 white or green cabbage, shredded
• salt and black pepper, to taste
• chopped parsley, to serve

Before you cook

• Soak the split peas, if using, in cold water for a few hours or overnight, then drain them.
• Rinse the pearl barley under cold running water in a sieve until the water runs clear.
• Trim any excess fat from the lamb, then peel and dice the onions, carrots and turnip into small, even pieces.
• Trim and slice the leeks and shred the cabbage, keeping them separate from the diced root vegetables.

Steps

1. Put the lamb into a large pot and cover it with the water or stock.
2. Bring it slowly to a simmer, skimming off the grey foam that rises to the surface over the first 10 minutes.
3. Add the drained split peas, cover the pot partially, and simmer gently for 1 hour 30 minutes until the meat is very tender.
4. Lift the lamb out onto a board, and once it is cool enough to handle, strip the meat from the bones and discard the bones and fat.
5. Return the shredded meat to the pot along with the rinsed pearl barley, onions, carrots and turnip.
6. Simmer uncovered for 45 minutes, stirring occasionally, until the barley is tender and the broth has thickened slightly.
7. Stir in the sliced leeks and shredded cabbage and simmer for a final 10 minutes until the greens are just tender.
8. Season well with salt and black pepper to taste.
9. Ladle the broth into warm bowls and scatter with chopped parsley before serving.