Scottish Scotch broth
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Rinse barley and split peas; simmer with lamb and water 60 minutes, skimming foam.
- Step 2
Follow the recipe
Add carrots, leeks and turnip and cook 45–60 minutes until grains and lamb are tender.
- Step 3
Follow the recipe
Remove lamb, trim excess fat and cut meat into bite-size pieces.
- Step 4
Follow the recipe
Return meat, season and heat through. Barley and pea cooking times vary; add water as needed.
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Cookware for this recipe
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Soup or pasta pot
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Amazon option: Cuisinart Chef's Classic 8-Quart Stockpot with Cover
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Heat-safe spoon or spatula
Use a utensil compatible with your cookware.
Amazon option: OXO Good Grips Silicone Spoon, Peppercorn
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Chef’s knife
Use a suitable sharp kitchen knife you already own.
Amazon option: Mercer Culinary Millennia 8-Inch Chef's Knife
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Cutting boards
Use existing clean boards and follow the recipe’s separation/cleaning steps.
Amazon option: GORILLA GRIP Flexible Cutting Board Set of 4
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.