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Traditional Scotch Broth Soup

A delicious hearty broth packed with pearl barley, mixed lentils, vegetables & lamb chunks. The perfect winter warmer.

This recipe uses our new scotch broth mix - a blend of pearl barley, yellow & green split peas, blue peas & red lentils.

Everyone makes this soup differently, some use lamb, beef or chicken, and some just use vegetables - varying from potatoes, carrot, leeks, turnip, celery etc. You can completely customise this recipe to your liking!


  • 600g lamb shoulder or shanks

  • 1 onion - diced

  • 2 carrots - grated

  • 1 carrot - diced

  • 2 leeks - chopped

  • 2 sticks celery - chopped

  • 250g scotch broth mix - soaked overnight


  1. Drain and rinse the soaked broth mix and set aside.

  2. In a large pot, cover the lamb with water and season with salt & pepper - cook for 2-3 hours until falling off the bone and a nice stock is produced, alternatively, use stock cubes of your choice!

  3. Remove the meat from the stock and set aside.

  4. Add in the broth mix and stir, simmer for around 10-15 minutes.

  5. Add in the vegetables and mix well, bring to the boil and simmer for 25-30 minutes or until the broth and vegetables are cooked through.

  6. Add in shredded meat and season to taste.

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