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swaledale mutton scotch broth cooked


Traditional Scotch broth served as a hearty soup, perfect for a evening meal or lunch, full of natural goodness & very simple to make.


  1. In a large deep saucepan, cover the mutton with the stock & bring up to a boil, skim away any impurities that rise to the surface and simmer for 1 hour
  2. After leaving to simmer for an hour, all all of the other ingredients except the kale & bring back to the boil.
  3. Reduce the heat and simmer very gently for 1-½ hours more until the meat & pearl barley are both tender.
  4. Stir in the kale and continue to simmer until the kale is tender.
  5. Season, to taste, with salt and freshly ground white pepper.
swaledale mutton scotch broth ingredients in deep pan