Gram's Scots broth

Gram's Scots Broth Recipe

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ginny catanese


This recipe has been in my family at least 100 years. It's a little time-consuming, but SOOO worth it if you like rich, easy soups. It freezes well and even accepts dumplings if you like those. We prefer biscuits in our family!

★★★★★ 1 vote
4-6 healthy appetites
24 Hr
2 Hr
Stove Top


2 lb
lamb stew meat -- neck is what i use for the bones
1/4 c
pearl barley, uncooked not quick barley
onions- large yellow
carrot, sliced
celery stalks include tops
1 c
frozen peas

How to Make Gram's Scots broth


  • 1Trim excess fat from lamb pieces, but leave a little fat for flavor.
    In a large heavy pot cover lamb, onions and barley with water. Add about 1 tsp kosher slat if desired. Bring to a boil over medium heat, cover and cook about 1 1/2 hrs, or until meat separates from bone easily. During boiling process, remove any "scum" from top. Remove from heat, clean off above liquid level on pot, and chill til the following day
  • 2One second day, remove solid fat pieces carefully, along with onions. On medium heat add other ingredients and bring to a slow simmer. Cook for at least 1/2 hour, or until carrots are tender and peas are cooked. Serve with biscuits or crusty bread.

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About Gram's Scots broth

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: UK/Ireland
Other Tag: Heirloom