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Scotch Broth



  • 1 (1 1/2 pound) boneless lamb shoulder
  • 6 cups water
  • 1/2 cup barley
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 2 medium onions, chopped
  • 1 cup diced rutabaga or turnip
  • Minced parsley


  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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