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Scotch broth


  • Bring the lamb and onion with 2½ litres stock, the pearl barley and seasonings to the boil in a large pot. Turn the heat down and rapidly simmer for about 45 mins, skimming the top now and again and adding more stock if needed. 
  • Then add the carrots, swede, turnips and leeks. Stir and continue to simmer until the vegies are tender, adding more stock if too thick.
  • Serve with good crusty bread on the side.


  • 1 kg cubed lean lamb
  • 1 large onion, chopped
  • 3 litres chicken stock
  • ½ cup pearl barley
  • sea salt & freshly ground pepper
  • 2 medium carrots, diced
  • 1 swede, diced
  • 2-3 turnips, diced
  • 3 leeks, sliced
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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