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A deeply savory British soup of lamb, split peas, leek, and winter roots, simmered until the meat is tender and the broth turns thick, fragrant, and restorative.
Image générée par IA
Image générée par IA
Split peas naturally thicken the stock while lamb shoulder contributes richness; sweet roots, leek, and cabbage provide the layered, gently earthy flavor associated with traditional Scotch broth.
Cool within 2 hours, then refrigerate in a covered container for up to 3 days. The broth may be frozen for up to 3 months; freeze without garnishes.
Reheat gently in a saucepan over medium-low heat until steaming throughout and the lamb reaches at least 74°C, adding a splash of water or stock if needed.
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