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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.
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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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