Scotch Broth

Ingredients

• 400g lamb neck, cubed
• 100g pearl barley
• 1 onion, diced
• 2 carrots, diced
• 1 turnip, diced
• 1 leek, sliced
• 1 litre lamb or chicken stock
• 2 bay leaves
• Salt and pepper
• Fresh parsley, to serve

Method

1. Add the lamb, pearl barley, and all vegetables to the slow cooker.
2. Pour over the stock. Add bay leaves and seasoning.
3. Cook on LOW for 8 hours.
4. The barley will thicken the broth beautifully.
5. Remove bay leaves. Season well and serve with parsley.

Tips

This gets thicker as it cools. Add more stock when reheating.