Serving: 15

Scotch broth is a hearty concoction, historically this type of broth would have been a staple in Scotland and Northern Europe for many people, it is a one-pot wonder and it would have been very different in most occasions, even in the same household. My thinking is that this would have been made with what was available at the time, so the meat, vegetables and cereals might have changed season to season but the ethos of the dish would have been the same. I have visions of this amazing broth being cooked over an open fire all day families coming back after a hard days work tucking in.   

With this recipe, I wanted to make a broth that would stand up as a main meal just as it would have been. You can speed up the process or make it veggie by omitting the meat and using a stock cube. Making it traditionally takes a bit of planning but the result is worth it.

Creme Brulee


2Ib 8 oz                         Neck of lamb or mutton

10oz                               Broth mix

3 med                             Onion, diced

1Ib                                  Carrot, diced

1Ib                                  Turnip, diced

6                                     Celery sticks, finely diced

10oz                               Potato, diced

½                                    Leek, finely diced

Bunch                            Kale, shredded      

Sm bunch                     Parsley, shredded

1floz                               Vegetable oil

Salt and pepper


  1. Your first task is to rinse your broth mix, next top with water and soak overnight; this is best done in the fridge.  
  2. Put 6 pints of water and the lamb neck to a large saucepan and bring to a simmer.
  3. Skim any impurities as they rise to the surface, and cook until the meat is tender, this should take about two and a half hours depending on the lamb, top up with a little water if necessary.
  4. Strain the stock and chill. Once the stock is cold you should be able to pick the set fat off the top. Cool the neck before picking and shredding the meat.
  5. Next, prepare all of your vegetables, add all the vegetables except the kale to a large pan with the vegetable oil and slowly cook for 5 minutes until they become glossy.
  6. Next, add the soaked broth mix, and the lamb stock.
  7. Simmer until the barley and the peas in the broth mix are tender.
  8. Next, add the shredded lamb neck. Cook for 5 more minutes.
  9. To finish add your shredded kale and parsley.
  10. Cook until the kale has wilted.
  11. To finish double check the seasoning and finish with a few generous turns of black pepper.


To make your Scotch veggie change the neck of lamb for good quality vegetable stock.

The lamb could be changed or for chicken or if you have an left over roast meat or simply with a stock cube.

Broth mix in Scotland is a mixture of dried pulses like barley, peas and lentils.


This will keep for 72 hours in the fridge. This soup will freeze well in Ziploc bags and can be heated from frozen.

Once cooked, cool as quickly as possible, this can be done in the pot in a sink of ice-cold water of in a large tray.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust