Scotch Lamb Broth Recipe
Ingredients
| 2 pounds lamb shoulder combination | ||
| 2 leeks, trimmed and sliced | ||
| Celery | 2 Cup (16 tbs), chopped | |
| Carrots | 2 Large, chopped | |
| 1 medium-size onion, chopped | ||
| Water | 8 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1/2 cup pearl barley | ||
| Light cream | 1 Cup (16 tbs) | |
Directions
1 Trim excess fat from lamb. Place in an electric slow cooker with leeks, celery, carrots, onion, water, salt and pepper. Stir in pearl barley; cover.
2 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until meat is tender and ba
2 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until meat is tender and ba
Chef
