Burns Night Broth

Serves 6


  • 300g potato
  • 300g carrots
  • 300g swede / turnip
  • 500g diced leg of lamb
  • 2 tbsp olive oil
  • 2 onions, diced
  • 1 leek, sliced
  • 1 celery stick, sliced
  • 100g sliced cabbage / kale
  • 2.3 litres lamb / beef stock
  • 100g pearl barley


  • 1. Peel and dice the potato, carrots and swede. Cut the lamb into even smaller pieces, removing fat if you wish (scissors are easiest for this).
  • 2. Heat 1 tbsp of the oil in a large non stick pan and brown off the lamb on a gentle heat. Heat another 1 tbsp of oil in another large non stick pan and sauté the onion with the leek and celery for about 3-5 minutes.
  • 3. Now you can EITHER place everything (including the other ingredients) in a slow cooker for six hours. OR place everything in a very large saucepan (you may need to divide between two saucepans) and simmer gently for about 45 minutes to one hour until it’s all cooked through. Add more stock if needed.

Tips and Tweaks

  • Serve with Scottish oatcakes or soda bread – and garnish with fresh parsley
  • TIP! You could also add a splash of whisky to each dish before serving!