Scotch broth with winter root veg

scotch broth

Serves 8

  • ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb

  • sea salt

  • freshly ground white pepper

  • 1 leek, trimmed, washed and roughly chopped

  • 2 sticks celery, roughly chopped, leaves reserved

  • 2 onions, peeled and finely sliced

  • 2 carrots, peeled and roughly chopped

  • olive oil

  • 3 litres organic lamb stock

  • 1 small swede, peeled and roughly chopped

  • 1 large potato, peeled and roughly chopped

  • 80 g pearl barley

  • 1 small bunch fresh parsley, leaves picked

  • 1 loaf fresh crusty bread, to serve

  • 1 splash Scotch whisky, optional

For this recipe, you will need ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb.



This is brilliant and a quintessentially Scottish dish. Feel free to use different cuts of meat. I like it with leftover roast lamb, but it's so good it's almost worth roasting some especially for it. As in Italy, the recipes will vary depending on which area of the country you're in, but, I can tell you, there's nothing better than a hearty bowl of Scotch broth - so tuck in...




Preheat the oven to 170ºC/325ºF/gas mark 3.



If using the shoulder of lamb, rub it all over with salt and pepper, place on a baking tray and cover with tin foil. Cook in the oven for about 3 hours, until the meat is lovely and tender, and falls off the bone. Pull all the meat off, reserving the bone, and put to one side.



Put the leek, celery, onions and carrots into a large saucepan, add a splash of olive oil and sweat them on a low heat for about 20 minutes, until they are softened and starting to sweeten. Add the lamb stock and, if you have it, the lamb bone, too. Bring to the boil and simmer gently for 20 minutes.



Add the swede, potato and pearl barley, then simmer slowly for a further 50 minutes. You don't want the heat too high - it should just be ticking along nicely.



Take the pot off the hob and whisk the broth quite hard to break down some of the potato and bind the soup together. Stir in the pieces of roast lamb and season well with salt and white pepper, tasting as you go to make sure you've got the seasoning right.



Serve sprinkled with parsley and celery leaves, and a good hunk of crusty bread on the side. If you want to be really authentic, why not add a little dram of whisky to each bowl?

Nutritional Information

Scotch broth with winter root veg

A hearty, meaty winter veg soup

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This tasty, traditional Scotch broth recipe is brilliant for using up leftover lamb and veggies
Serves 8
4h 45m
Super easy
Method

For this recipe, you will need ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb.

This is brilliant and a quintessentially Scottish dish. Feel free to use different cuts of meat. I like it with leftover roast lamb, but it's so good it's almost worth roasting some especially for it. As in Italy, the recipes will vary depending on which area of the country you're in, but, I can tell you, there's nothing better than a hearty bowl of Scotch broth - so tuck in...


Preheat the oven to 170ºC/325ºF/gas mark 3.

If using the shoulder of lamb, rub it all over with salt and pepper, place on a baking tray and cover with tin foil. Cook in the oven for about 3 hours, until the meat is lovely and tender, and falls off the bone. Pull all the meat off, reserving the bone, and put to one side.

Put the leek, celery, onions and carrots into a large saucepan, add a splash of olive oil and sweat them on a low heat for about 20 minutes, until they are softened and starting to sweeten. Add the lamb stock and, if you have it, the lamb bone, too. Bring to the boil and simmer gently for 20 minutes.

Add the swede, potato and pearl barley, then simmer slowly for a further 50 minutes. You don't want the heat too high - it should just be ticking along nicely.

Take the pot off the hob and whisk the broth quite hard to break down some of the potato and bind the soup together. Stir in the pieces of roast lamb and season well with salt and white pepper, tasting as you go to make sure you've got the seasoning right.

Serve sprinkled with parsley and celery leaves, and a good hunk of crusty bread on the side. If you want to be really authentic, why not add a little dram of whisky to each bowl?

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 389
    19%
  • Carbs 31.3g
    12%
  • Sugar 10.9g 12%
  • Fat 18.6g 27%
  • Saturates 6.7g 34%
  • Protein 22.7g 50%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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