Scotch (Mutton and Pearl Barley) Broth

Preparation info
  • Serves


    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

Mutton is without doubt the best meat to use for a Scotch broth like this. You will probably need to ask your butcher to order it in advance, although butchers are coming round to the fact that mutton is back into vogue. A broth like this is perfect to take in a Thermos on a day’s fishing or shooting.


  • 250-300 g mutton or lamb neck fillet, or boned shoulder of mutton or lamb, cut into rough 1cm dice
  • ½


Put the lamb and thyme into a large pan and cover with the stock. Season with a little salt and freshly ground black pepper, bring to the boil and simmer for 1 hour.

Add the barley and split peas, and simmer for 30 minutes more.

Add the vegetables, except for the cabbage, and simmer for another 30 minutes.

Add the cabbage and parsley, and simmer for a further 10 minutes.