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| Not the prettiest soup, but it does stick to your ribs |
I have a whole lamb in my freezer. No, not the whole carcass, but a whole lot of cuts of lamb. It was about 50 lbs. of cut lamb with some cuts that you don't usually find in the supermarket or even your local butcher. Things like lamb breast and neck slices. There isn't a lot of meat on neck slices but they are full of rich flavor. Time to make some soup!
There isn't a lot of meat in this. This is how those thrifty Scots stretched a little bit of meat. As I said, I used neck slices, but a meaty lamb bone from a leg of lamb roast would work great too. Just make sure there is some meat left on it to throw into the soup. It's full of vegetables and it gets its heft from a bit of barley and some yellow split peas. Great for a wet, chilly day. They have a lot of those in Scotland, I'm told.
Scotch Broth
(serves 8-10)
