Title: Scotch Broth
Description: As with any good soup, long slow cooking is recommended, and if you have a crock pot, that is ideal. Lamb over here is now a much better quality, not the old muttony taste it used to be.
Serves: 6 servings
Ingredients:
2 lbs stewing lamb with bones. 2 diced celery stalks. 6 cups cold water. ½ tsp thyme. 2 Tablespoons washed barley. 3 Tablespoons chopped parsley. 2 diced carrots. 1 bay leaf. 2 finely chopped onions. Salt and Pepper.

Instructions:
Place lamb in large pot and cover with the water, (place lid on and gently simmer for one hour). Add remaining ingredients and simmer one more hour. Remove bay leaf and lamb. Separate the meat from the bones, shred the meat, discard bones. Add the meat to the saucepan and simmer 15-20 minutes. If lamb is a bit fatty, I advise skimming off the fat, if not serving straight away. It can be refrigerated and the fat will rise to the top to make easy removal.