Description: Soup
Serving Size: 12
Time: 4hrs Plus 24hrs Rest
Difficulty: Easy

  1. 600g - 1kg Flank Mutton (Aka Lamb Breast or Lamb Ribs)
  2. 1 mug (2 cups at a guess, I literally fill up my coffee mug) of Scotch broth mix
  3. 400g / 14oz shredded carrots
  4. 400g / 14oz shredded turnip (Swede)
  5. 300g / 11oz leeks thinly sliced
  6. 300g / 11oz potato pealed and cut into 1cm (1/2") cubes
  7. 3 litres / 6 1/2 pints cold water
  8. 2 Bay leaves
  9. 2 chicken stock cubes
  10. 1 tablespoon Worcestershire sauce
  11. Good bunch of flat leaf parsley
  12. Salt n Pepper to taste
  1. Add the seasoned flank mutton, broth mixture, stock cubes bay leaves and water to a large soup pot and bring to a hard boil for 15mins.

  2. Reduce to simmer and add all the veg and Worcestershire sauce, everything except the parsley, season generously and simmer covered for 2hrs 45mins

  3. Remove, lamb and bay leaves

  4. Separate lamb meat from bones and fat, cut into preferred sized chunks and return to soup which should simmer for 1 further hour.

  5. Allow to cool completely, refrigerate when cold for 1-2hrs, remove the fat disk which form on top.

  6. Reheat in batches as required

  7. Add plenty of chopped fresh parsley leaves just prior to serving with crusty bread and butter.
  1. This should be a thick soup, if it's too thick for your taste add some water

  2. Lamb can be replaced by ham hock or boiling beef or even chicken, but to count as 'Scotch' it has to be lamb