🫙 From the Spice Rack
Lord and Taylor's Scotch Broth
3 lb Breast of Lamb w/bone, or Stewing lamb 8 c Cold water 1/2 c Pearl barley 2 tb Butter 2 Carrots, peeled and diced 1 White turnip, peeled/diced 2 Ribs celery, diced 1 Onion, dic...
maineasy
Ingredients7 items
Ingredients
- 3lbbreast of lamb w/bone, or
- 1/2c pearl barley
- 2tb butter
- 2carrots, peeled and diced
- 1white turnip, peeled/diced
- 2ribs celery, diced
- 1onion, diced
Directions
- 1
3 lb Breast of Lamb w/bone, or Stewing lamb 8 c Cold water 1/2 c Pearl barley 2 tb Butter 2 Carrots, peeled and diced 1 White turnip, peeled
- 2
In a large stockpot, cover the lamb with cold water
- 3
bring to a boil
- 4
Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours
- 5
Add more water to adjust for evaporation
- 6
skim the surface of the soup as necessary.
- 7
Remove the meat from the broth
- 8
Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup