Scotch broth with lamb

[JennyLake]

Hello
does anyone have a really tasty simple scotch broth recipe? Surprisingly difficult to find something that quite hits the mark…lots that don’t actually include lamb which I would have thought was a prerequisite!

I believe its the same as a Welsh lamb stew? Here's how I was taught to make it: layer up scrag end of lamb, leeks, turnips, parsnips and carrots. Cover with cold water. White pepper and salt. Bring to boil. Skim off scum. Stew for a couple of hours until done. You can add red lentils or barley during the cooking. Served with boiled potatoes. Best on subsequent days, reheated! Freeze some to whip out when ill. Can serve with dumplings too.

I’m salivating at the thought thanks @TheCoolOliveBalonz

My mum always made it with beef. I've tried it with lamb and it's rather greasy. To me it's the pearl barley that is crucial in Scotch broth.

1 swede, cubed
3 carrots, sliced (some people grate them)
2 handfuls of pearl barley (in Scotland you can buy packets of something called "broth mix" which is barley, split green and yellow peas and red lentils, but it's mostly barley. Don't know whether this is sold in England)
One big leek or two skinny ones
1 onion
Lump of meat
Salt and lots of black pepper

Boil it up and simmer for a couple of hours. It will be quite thin when you first make it but will thicken up as the starch comes out of the barley.

Lamb on the bone, a couple of shanks work well. Add some stock veg - a couple of big carrots, end of celery and leaves, leak, whole onion, bouquet garni - cover with cold water gently bring to rolling boil, turn down to simmer for about an hour, skim foam off while cooking to get a clear broth. When lamb is cooked through and falling off bone remove from broth, separate out all the good meat. Sieve out stock veg and then add back to broth the good meat, diced carrots, suede, celery, barley, and anything else you fancy. Bring back to gently boil until all cooked (maybe add barley first and celery a bit later so it doesnt get too mushy). Add chopped parsley at the end. Done.

If you want to remove extra lamb fat, then let broth cool overnight in fridge after the first cooking, and remove the layer of fat off the next day, before starting the second step with diced veg.

I do this one