Scotch Broth with Lamb, Barley and Kale
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A hearty Scottish soup of bone-in lamb simmered gently with pearl barley, carrots, turnips and leek until the meat falls off the bone. Kale goes in at the end, and a splash of cider vinegar brightens each bowl.
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Method
- 1
Season the lamb. Rub the lamb all over with the 1 tsp salt and the pepper and leave it at room temperature for 20 minutes. Salting ahead gives the seasoning time to penetrate the meat, so it tastes seasoned right through.
- 2
Fill the pot. Put the lamb, potato, carrots, turnips, leek, barley, celery, thyme bundle, bay leaf, 2400 ml water and 0.5 tsp salt into the casserole and bring to the boil over high heat. Everything goes in together, so the barley and vegetables cook in the developing lamb broth.
- 3
Simmer slowly. Lower the heat so the broth barely bubbles and cook for about 2 hours, turning the lamb now and then and skimming off any foam, until the meat is falling off the bones. Partly cover the pot if the liquid drops below the meat. A gentle simmer keeps the broth clear and turns the tough cuts meltingly tender.
- 4
Shred the meat. Lift the lamb onto the board, pull the meat into bite-size pieces with the forks and discard the bones and any fatty bits. Skim the fat from the surface of the broth, then return the meat to the pot. Removing the fat keeps the broth clean-tasting rather than greasy.
- 5
Add the kale. Stir in the kale and simmer for about 15 minutes more, until soft. Remove the thyme and bay leaf. The kale adds colour and a pleasant earthy bitterness against the rich lamb.
- 6
Finish and serve. Taste and add a little more salt if needed, then ladle into bowls. Scatter over the parsley and add a few drops of cider vinegar or lemon juice to each. A touch of acid lifts the rich, meaty broth.
Storage
Cool and refrigerate in a covered container for up to 3 days, or freeze for up to 3 months. Reheat with a splash of water until piping hot (74 °C) throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole or stockpot (at least 6 litres) with a lid
- kitchen string
- large spoon or ladle for skimming
- tongs
- chopping board and two forks
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 414 kcal |
| Protein | 22.5 g |
| Carbohydrate | 28.6 g |
| of which sugars | 6.1 g |
| of which free sugars | 0.1 g |
| Fat | 23.7 g |
| of which saturates | 10.1 g |
| Fibre | 6.9 g |
| Salt | 1.91 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
