As I have mentioned in previous blogs, my Nan always took home the bones of the roast dinner my dad would cook, to make stew with. My Nan grew up in the orphanage and she also lived through the second world war. No food was ever wasted in her house. When she passed away my dad was left with the bones. My Dad was only a toddler when the second world war started but he was not a fan of waste either.
Most, if not all of the foods, that were bought in both these households were eaten. Both my dad and Nan would boil the bones of a leftover roast to make broth. Then they would use the broth for stews or my dad would make soups. I always remember my Dad making Scotch Broth from the leftover lamb.
Scotch Broth is a quick and simple way to use the leftovers from a roast dinner. It’s a delicious warming soup. When I lived at home I would come running to the table for this meal. My dad always served it with a chunky piece of bread that I loved to dunk in the soup and eat. Scotch broth was always well received on a cold winter’s night. Well worth a try.
- Sharp Knife
- Chopping board
- Slow cooker
- Large Saucepan
- Plastic brush
- Stirring spoon
Ingredients for the slow cooker (to make the stock)
- Lamb bone x 1
- Leek x 1
- Carrots x 1 large
- Tomatoes x 2
- Celery x 2 sticks
- Salt x 1 tsp
- Peppercorns x 6 – 8
- Water x 4 litres
Method for the slow cooker (to make the stock)
- Start by removing all the meat from the lamb bone.
- Roughly chop the vegetables into large pieces.
- Put these in the slow cooker along with the bone and 2 litres of water.
- Turn the slow cooker onto a low heat for 8 hours or a high heat for four hours.
- Once cooked, remove the liquid from the slow cooker.
- Place the colander over a jug, and using the ladle, scoop the liquid from the cooker.
- Now put back the bones and vegetables in the slow cooker and repeat the process for a second time.
- When the stock in done discard of the bones and use the rest of the stock in stews.
Ingredients for the Scotch Broth
- Left over lamb x 500g
- Leek x 1
- Carrots x 2 large
- Swede x 1 small
- Red lentils x 200g
- Lamb stock x 2 litres
- Mixed herbs x 1 tsp
- Olive oil for the pan
- Salt and pepper to taste
- Parsley x 1 handful
- Spinach x 2 handfuls (optional)
Method for the Scotch Broth
- Start by removing the bottom and top of the leek then slice it.
- Next peel the carrots and slice them.
- Peel the swede and cut into small half centimetre pieces.
- Cut the lamb into chunks if not done already.
- Put the large saucepan on a high heat on the hob.
- Add oil to the base of the pan and spread evenly with a plastic brush.
- When the pan is hot, fry the leek in the pan until it becomes soft and see through.
- Next add in the sliced carrots and chopped swede.
- Fry for a further few minutes.
- Then add in the stock and bring to the boil.
- Once boiling, add the red lentils.
- Turn the heat down and leave to simmer for 50 minutes.
- Sprinkle in the dried mixed herbs and add salt and pepper to taste.
- Before the end of the cooking time, add in the cooked lamb chunks.
- Chop the parsley and add this into the broth.
- Finally (this is optional), add in the spinach and let it wilt.
- Remove the scotch broth from the heat, serve with a nice piece of chunky bread and enjoy.
Scotch broth is a simple dish that is full of flavour and tastes delicious. It can be made in advance of a meal as all the ingredients are freezable. Plus it makes a great soup to take to work or it’s a lovely lunch time meal. It’s a brilliant family dish that everyone will love eating. However you decide to eat this soup, as always, enjoy.
Do you have a favourite soup or stew that you love to eat? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx