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Scotch Broth

Recipe Ingredients

Method

  1. Trim fat from lamb; cut lamb into 3/4-inch cubes.
  2. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer for 1 hour.
  3. Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
  4. Skim fat if necessary.
  5. Sprinkle with parsley.

Yields 6 servings.


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