How to make Scotch broth | Recipe Cart | Recipe Cart

Ingredients

• 75g/3oz pearl barley
• 1.15kg/2½lb lamb shoulder
• 2 litres/3½ pints cold water or lamb stock
• 2 onions, chopped
• 1 bay leaf
• bunch fresh thyme
• 2 carrots, cut in 2.5cm/1in pieces
• 2 turnips, cut in 2.5cm/1in pieces (optional)
• 2 celery stalks, trimmed, cut in 2.5cm/1in pieces
• 1 heaped tsp sea salt flakes, plus extra to taste
• 2 potatoes, cut in 2.5cm/1in pieces
• ½ savoy cabbage, trimmed, cored and finely shredded
• handful fresh parsley, roughly chopped
• freshly ground black pepper