Scotch broth
Item 1 of 1
Richard Corrigan's hearty Scotch broth recipe makes a delicious yet frugal dish, harnessing simple ingredients for a comforting and wintry dinner. Richard uses wonderful Welsh Lamb necks for this recipe - a deeply underrated cut of meat that when treated to a long, slow cook, pays off in bounds with rich flavour and melt-in-the-mouth texture.
First published in 2015
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Ingredients
Metric
Imperial
- 2 Welsh Lamb necks, on the bone, each weighing 300-400g
- 50g of carrots, diced
- 50g of onion, diced
- 50g of leek, diced
- 50g of celery, diced
- 50g of celeriac, diced
- 50g of turnip, diced
- 3 garlic cloves, sliced
- 40g of pearl barley
- 1 bouquet garni
- parsley
- 200ml of olive oil
- salt
- pepper
SAVE RECIPE
Method
1
To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden
2
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni
- 40g of pearl barley
- 1 bouquet garni
- salt
- pepper
- 2 Welsh Lamb necks, on the bone, each weighing 300-400g
3
Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
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