Scotch Broth Recipe: Hearty Lamb & Barley Soup

Scotch broth is a hearty, slow-simmered Scottish soup built on lamb, barley, and a medley of root vegetables. It’s a complete meal in a bowl, known for its deeply savory broth and satisfying chew from the barley. This version uses lamb shoulder for richness and a classic mix of leeks, carrots, and turnips, making it a warming, nourishing dish that gets even better the next day.

Ingredients

1 lb (450 g) lamb shoulder or neck, cut into 1-inch pieces
2 tbsp (30 ml) vegetable oil
1 large onion, diced
2 leeks, white and light green parts, sliced and rinsed
2 carrots, peeled and diced
1 turnip or rutabaga, peeled and diced (about 1 cup / 150 g)
1/2 cup (100 g) pearl barley, rinsed
6 cups (1.4 L) chicken or beef stock, preferably low-sodium
2 cups (475 ml) water
1 bay leaf
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) black pepper, plus more to taste
2 tbsp (30 g) chopped fresh parsley, for garnish

Instructions

Heat the oil in a large Dutch oven or soup pot over medium-high heat. Pat the lamb pieces dry and season lightly with salt and pepper. Working in batches, brown the lamb on all sides, about 5-6 minutes per batch. Transfer the browned lamb to a plate and set aside.
Reduce the heat to medium and add the onion, leeks, carrots, and turnip to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
Add the pearl barley, stock, water, and bay leaf to the pot. Return the lamb to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes.
After 1 hour 30 minutes, check the lamb: it should be tender and easily pierced with a fork. If not, continue simmering for another 15-20 minutes.
Once the lamb is tender, remove the bay leaf. Using a slotted spoon, transfer the lamb pieces to a cutting board. When cool enough to handle, shred or chop the meat into bite-sized pieces, discarding any bones or gristle.
Return the shredded lamb to the pot. Stir in the salt and pepper. Taste and adjust seasoning as needed. Simmer uncovered for another 10-15 minutes to thicken slightly.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Tips

Browning matters: Don’t skip browning the lamb. This step builds a deep, savory base for the broth. If you’re short on time, you can skip it, but the soup will be less flavorful.
Barley cooking time: Pearl barley cooks faster than pot barley or hulled barley. If using pot barley, increase the simmering time to 2 hours. Check the package instructions for guidance.
Skim the fat: After simmering, you may notice fat pooling on the surface. Use a ladle to skim it off, or refrigerate the soup overnight and lift off the solidified fat the next day.
Make it ahead: Scotch broth tastes even better the next day as the flavors meld. Prepare it a day in advance and reheat gently on the stovetop.

Serving Suggestions

Serve this soup with crusty bread or oatcakes for dipping. A simple side salad with a bright vinaigrette balances the soup’s richness. For a more substantial meal, offer it alongside a baked potato or a slice of cheddar-toasted sourdough.

Variations

Vegetarian: Omit the lamb and use vegetable stock. Add a can of drained chickpeas or extra barley for protein. Increase the vegetables, such as adding celery and parsnips.
Beef Scotch Broth: Substitute beef stew meat for the lamb and use beef stock. The cooking time will be similar.
Herb variations: Add a sprig of fresh thyme or rosemary along with the bay leaf. Stir in a teaspoon of dried marjoram or savory with the vegetables.
Add greens: Stir in a handful of chopped kale or cabbage during the last 10 minutes of cooking for extra color and nutrients.

Storage and Reheating

Refrigerate any leftover soup in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The barley will continue to absorb liquid, so you may need to add a splash of water or stock when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a different cut of lamb? Yes, lamb shoulder or neck are ideal because they become tender with long cooking. You can also use lamb shanks, but you’ll need to remove the meat from the bone after cooking. Leaner cuts like leg of lamb will work but may dry out; brown them quickly and don’t simmer as long.

Can I make this in a slow cooker? Absolutely. Brown the lamb and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the lamb is tender. Shred the meat, return it to the pot, and adjust seasoning before serving.

Why is my soup too thick? Pearl barley absorbs a lot of liquid. If your soup becomes too thick after sitting, simply stir in extra stock or water when reheating until it reaches your desired consistency. Conversely, if it’s too thin, simmer uncovered for a few extra minutes.

Can I use quick-cooking barley? Yes, but add it during the last 30 minutes of cooking instead of at the beginning, as it cooks much faster. Otherwise, it may become mushy.

Is Scotch broth gluten-free? No, barley contains gluten. For a gluten-free version, substitute the barley with brown rice, quinoa, or a gluten-free oat groat. Adjust the cooking time according to the grain’s instructions.

Can I freeze this soup? Yes, this soup freezes well. Cool it completely, then transfer to freezer-safe containers. Leave some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).