Hebridean Mutton and Barley Broth
A thick, deeply savoury crofting broth of bone-in mutton, pearl barley, root vegetables, and shredded kale simmered until tender.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Chopping board
- •Chef's knife
- •Slotted spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 36 g
- fibre
- 7 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Place the mutton pieces and rinsed pearl barley into a large stockpot on the hob.
- 2
Pour in the cold water and bring slowly to a boil over medium-high heat.
- 3
Skim off any grey froth that rises to the surface using a slotted spoon.
- 4
Reduce the heat to low, cover with a lid, and simmer gently for 90 minutes.
- 5
Add the diced onion, carrots, neeps (swede), leek, thyme sprigs, and bay leaves.
- 6
Season the pot with sea salt and black pepper, stirring well.
- 7
Cover and simmer for 45 minutes until the vegetables and mutton are completely tender.
- 8
Lift the mutton onto a board, shred the meat off the bones, and return meat to the pot.
- 9
Discard the bones, thyme stems, and bay leaves from the pot.
- 10
Stir in the shredded kale and simmer uncovered for 10 minutes until tender and thick.
- 11
Taste the broth, adjust the seasoning with salt and pepper, and serve hot.
Chef's tips
If mutton is difficult to find, bone-in lamb neck or shoulder works well with roughly thirty minutes less initial simmering. As the broth sits, the barley will absorb extra liquid, so add a splash of boiling water if you prefer a looser soup.
Ingredient substitutions
- bone-in mutton shoulder → bone-in lamb neck or shoulder chops
- curly kale → shredded Savoy cabbage or spring greens
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Warm gently in a pot over medium-low heat on the hob, adding a splash of water to loosen if needed.
Common mistakes to avoid
- •Boiling the soup vigorously rather than gently simmering, which toughens the meat fibres.
- •Skipping the skimming step, which can leave the finished broth looking cloudy and greasy.
Serving suggestions
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