In this classic Scotch Broth Recipe we use neck of lamb, and we will finish it up with grated nutmeg, more recipes are to be found at http://www.robandjas.com, also write below in the comments if you like us to record any recipes that are favorites to you.

Scotch Broth Recipe

Ingredients

Serves 6

• 700g neck of lamb                                                                                            
• 3.5 Litres of water
• 200g of pearl barley
• 200g of dried peas
• 2 medium onions
• 1 leek
• 2 medium carrots
• 2 turnip
• ½ a cabbage
• Pinch of Nutmeg
• 1 bouquet garni

Method

• Soak the peas overnight
• Soak the barley 30 minutes before
• Trim the meat and put it into a pot
• Drain peas barley and add to the meat
• Cover with cold water
• Bring gently to the boil, skim any scum that rises on the surfaces
• In the meantime, cut the onion, turnip, carrot and leek into small cubes
• When meat, barley and peas come to the boil add the onion, leek, turnip, carrots and bouquet garni to the pot then bring back to the boil cover, lower the heat then simmer for 1 hour 45 minutes
• Meanwhile cut the cabbage same size as the carrots and turnip and leave on the side
• After 1hour 45 minutes add the cabbage, the nutmeg and give good seasoning then leave another 20 minutes simmering
• Turn off heat remove bouquet garni and serve enjoy!!