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Scotch broth with winter root veg

Scotch broth with winter root veg Recipe

  • quality shoulder of lamb, about 1kg, or 600g leftover roast lamb
  • sea salt
  • freshly ground white pepper
  • 1 leek, trimmed, washed and roughly chopped
  • 2 sticks celery, roughly chopped, leaves reserved
  • 2 onions, peeled and finely sliced
  • 2 carrots, peeled and roughly chopped
  • olive oil
  • 3 litres organic lamb stock
  • 1 small swede, peeled and roughly chopped
  • 1 large potato, peeled and roughly chopped
  • 80 g pearl barley
  • 1 small bunch fresh parsley, leaves picked
  • 1 loaf fresh crusty bread, to serve
  • 1 splash Scotch whisky, optional
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