I grew up in Australia where Lamb and Scotch Broth were often on the menu, sometimes daily. Today that is definitely not the case and it has been a long time since making both recipes. We are now able to purchase local, grass fed lamb once a year so as I write I am making our last batch of Lamb Bone Broth in the pressure canner. It’s a highly nutritious meal and very simple to make. Coming from a large family, when it came to food nothing was ever wasted.
“Don’t eat anything your great-grandmother
wouldn’t recognize as food”
~ Michael Pollan “Food Rules” (Pg 7)
Easy Directions for Lamb Bone Broth
(High pressure canner)
Ingredients & Directions :
- 3 lb cut up lamb bones (only fill canner 1/2 to 2/3)
- Water to cover bones – usually 6 to 8 cups
- A tablespoon of apple cider vinegar
- Bring pressure canner to boil and simmer 20 minutes. Let pressure drop on its own
- Leave the broth overnight to cool and remove fat from top and separate meat from bone.
“Avoid foods that have some form of sugar (or sweetener)
listed among the top three ingredients”
~ Michael Pollan “Food Rules”(Pg 13)
How to Prepare Scotch Broth
Ingredients :
- 8 cups Lamb Broth (if thick add 50 / 50 broth and water or canned organic bouillon or bone broth)
- 2 cups diced carrots
- 1 large chopped onion (or leek)
- 1/2 cup Barley (precooked)
- 3 or 4 cups of diced white cabbage
- Alternative: 2 – 3 cups chopped mixed vegetables such as parsnip, turnip, celery (my preference)
- 1 Bay Leaf
- … plus fresh parsley to garnish
Directions :
- Melt a little lamb fat in a soup pot and stir fry the chopped onion
- Add 4 cups of previously prepared Lamb Broth
- Also add 3 to 4 cups water (or organic commercial broth)
- Remaining ingredients can all be added
- Bring to boil, turn heat down and simmer for 20 minutes
- Garnish with fresh chopped parsley (from your garden) and add salt & pepper to taste
- Yes. It is that simple … and fragrantly delicious!
“It’s not food if it arrived through the window of your car”
~ Michael Pollan “Food Rules”(Pg 43)
Notes:
- Most Scotch Broth recipes include much higher quantities of barley – your choice
- If you do not have a pressure canner to cook the lamb bones, cooking time would be 1 and a half to 2 hours although some people cook for a lot longer (8 to 12 hours)
- I am not a “purist” about following recipes for example, cabbage, carrots and celery were on hand today
- For a “chunky” Scotch Broth, add 1 to 2 cups diced lamb meat, if available
- Lamb fat (tallow or lard) can be used in roasting and other hot dishes but not cold dishes as the fat solidifies Leftover fat (solid) stores well in the refrigerator and also in the freezer
- The pressure canner does the “work” besides your chopping a few vegetables.
- Always follow the directions for your own Pressure Canner
- As we like “fresh” made soup, the Lamb Broth is often frozen (up to 6 months) until ready for use
- Next local lamb available in our Fall
In Closing:
Scotch Broth to me, defines what a “rich and hearty” soup is. Summing up for my family: Lamb Scotch Broth is highly nutritious and has many Vitamins such as Vitamins A and K2, zinc, selenium and much more. Enjoy this broth and soup for its unique wholesomeness and flavour – such a treat.
Real “comfort” food and made from scratch so easily. Enjoy and take care ~ Liz
“Spend as much time enjoying the meal
as it took to prepare it”
~ Michael Pollan “Food Rules’ (Pg 113)
Links & References:
- Bone Marrow: A Source of Nutritionally Valuable Fats … (2014)
- More “Tasty Homemade Soups from Scratch” from Caramel & Parsley (2018)
- From CAP : Sugar Equivalent Graphics (2021)
- CAP : What Exactly is Ultra Processed Food (2021)
- Michael Pollan “Food Rules – An Eater’s Manual” Penguin Books, 2009
- “Cookery – The Australian Way” MacMillan of Australia, 1967
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