Print Recipe

Scotch Broth




  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.