Scotch Broth is traditionally a muttom and vegetable soup from Scotland. Today lamb is easier to get hold of.

8 cups Cold water
3 pounds Breast of Lamb on the bone, or Stewing lamb
1/2 cup Pearl barley
2 tablespoons Butter
2 Carrots, diced
1 White turnip, diced
2 sticks celery, diced
1 Onion, diced
Salt & pepper to taste

Cover the lamb with cold water in a large pot; bring to a boil.

Add the barley, cover the pot, and simmer until the meat and barley is tender, about 1 to 2 hours hours. It cannot overcook

Add more water to allow for any that has boiled off; skim the surface of the soupto remove any fat

Remove meat from broth; cut into small pieces.

Throw away the bones and return the meat to the soup.

Continue simmering.

In a frying pan, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook, stirring for 10 minutes.

Add the vegetables to the soup.

Simmer for about 15 minutes until the vegetables.

Season with salt and pepper to taste.

Serves 8.