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This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
- 3 lbs lamb breast or stewing lamb (with bone)
- 8 cups cold water
- ½ cup pearl barley
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 2 celery ribs, diced
- 1 onion, diced
- In a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper and seasonings to taste.