Sort-Of Scotch Broth

An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley

• Cooking Time Prep 15 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  452

• Protein

  27g

• Carbs

  29g

• Fat

  25g

• Saturates

  11g

• Fibre

  5g

• Sugar

  8g

• Salt

  0.9g

Ingredients

• 1 tbsp vegetable oil, plus a bit extra
• 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
• 1 onion, chopped
• 2 carrots, roughly chopped
• 1 leek, chopped
• 2 celery sticks, chopped
• 3 thyme sprigs
• 1 bay leaf
• 1 small white cabbage, roughly shredded
• 300g/11oz swede, diced the same size as the carrot
• 200g pot or pearl barley
• 2l vegetable stock
• large handful parsley, chopped

Directions

1. Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb-in batches if necessary-then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.
2. Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.

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