Scotch broth with winter root veg
Ingredients
- 1kg lamb shoulder (on the bone) or 600g leftover roast lamb
- 1 leek
- 2 onions
- 2 carrots
- 2 sticks of celery, ideally with leaves
- olive oil
- 3 litres organic lamb stock
- 1 small swede
- 1 large potato
- 80g pearl barley
- 1 bunch of fresh flat-leaf parsley (15g)
- 1 loaf of crusty bread
- optional: Scotch whisky
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