Gastronomixs

Scotch broth

This is a rich bouillon that is filled with fragrant vegetables and lamb. While this is traditionally a Scottish dish, it is very popular in England as well.

Scotch broth

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Ingredients

2.5

kg

shoulder of lamb

5

litre

lamb stock

3

 

onions

2

 

bay leaves

5

sprigs

thyme

3

 

carrots

4

 

kohlrabi

5

stalks

celery

400

g

potatoes

1

 

kale

 

 

salt and pepper

150

g

barley

Preparation method

  • Put the shoulder of lamb in a large pan.
  • Pour the stock into the pan and slowly bring to the boil. Skim off the froth regularly.
  • Finely dice the onions and add to the pan with the thyme and bay leaves.
  • Bring back to the boil and simmer for one hour.
  • Chop the celery, kohlrabi, and carrot into 2cm pieces.
  • Add the vegetables to the pan.
  • Cover the pan and cook for a further 30 minutes.
  • Chop the potatoes into 2.5 to 3cm pieces.
  • Add the potatoes to the pan and cook for another 30 minutes.
  • Finely slice the kale, add to the pan, and cook for another fifteen minutes.
  • Remove the shoulder of lamb from the pan.
  • Remove the skin from the meat.
  • Pluck the meat from the bone and return to the pan.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a meal on its own.
  • In a refined version as part of a menu.

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