🫙 From the Spice Rack
Scotch Broth(Pressure Cooked)
2 1/2 pounds lamb neck -- * see note 8 cups cold water 3/4 teaspoon salt -- or to taste 1/2 cup pearl barley -- picked over & rinsed 1/2 cup split pease -- picked over & rinsed 2 m...
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Ingredients8 items
Ingredients
- 21/2 pounds lamb neck -- * see note
- 8cups cold water
- 3/4teaspoonsalt -- or to taste
- 1/2cuppearl barley -- picked over & rinsed
- 1/2cupsplit pease -- picked over & rinsed
- 2medium leeks, white only -- thinly sliced
- 1large onion -- coarsely chopped
- 2large carrots, scrubbed or peeled -- cut in 3-4 chunks
Directions
- 1
2 1/2 pounds lamb neck -- * see note 8 cups cold water 3/4 teaspoon salt -- or to taste 1/2 cup pearl barley -- picked over & rinsed 1/2 cup
- 2
Add the water and slowl y bring to the boil
- 3
Skim off any solid white skum that forms on the surface
- 4
Add the salt and skim again
- 5
Add the remaining ingredients
- 6
Lock the lid in place and over high heat bring to high pressure
- 7
Adjust the heat to maintain h igh pressure and cook for 20 minutes
- 8
Let the pressure drop naturally or use a quick release method