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Scoth Broth Recipe by Chef Richard Corrigan.
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Scotch Broth Recipe by Chef Richard Corrigan

This Scotch Broth Recipe is a traditional and tasty dish that is perfect for a family dinner. A hearty and warming soup that contains lamb and a selection of vegetables. Broth is making a welcome comeback on cold winter days.

Serves 4


2 lamb necks, on the bone, each weighing 300-400g
50g carrots, diced
50g onion, diced
50g leek, diced
50g celery, diced
50g celeriac, diced
50g turnips, diced
3 garlic cloves, sliced
40g pearl barley
1 bouquet garni
200ml olive oil


1. Heat the olive oil in a large, heavy-based pan over a medium heat. Sweat all the vegetables and garlic for 5-10 minutes until soft and lightly golden.
2. Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water.
3. Bring to the boil, season with salt and pepper and add the bouquet garni.
4. Simmer the broth for 2 hours, remove from the heat.
5. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth.

To serve:
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley.

all-in-the-foodAll in the Food is a celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from star chefs, including Darina Allen, Neven Maguire, and Ross Lewis, along with contributions by some of Ireland’s rising stars, this book is a showcase of the most talented chefs in Ireland.

All in the Food is published by O’Brien’s Press and is available to buy here.​

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