Scotch broth

PT45M

PT2H

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Ingredients

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1
To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden
2
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni
3
Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
4
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve
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