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Scotch Broth with Lamb, Pearl Barley, and Root Vegetables

This simmered dish pairs diced lamb shoulder with pearl barley, lamb stock and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
57 g Carbohydrates
33 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 116g diced lamb shoulder 296 kcal
  • 43g pearl barley (dry) 152 kcal
  • 85g carrot, diced 35 kcal
  • 108g swede, diced 41 kcal
  • 70g onion, diced 28 kcal
  • 8g rapeseed oil 71 kcal
  • 464g lamb stock 28 kcal
  • 2g fresh thyme 2 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. rapeseed oil
    Heat rapeseed oil in a saucepan over medium heat. Brown the lamb pieces for 4-5 minutes.
  2. onionfresh thyme
    Add onion and cook for 3 minutes until softened. Stir in thyme.
  3. pearl barley (dry)carrotswedelamb stock
    Add carrots, swede, pearl barley, and stock. Bring to the boil, then reduce to a gentle simmer.
  4. pearl barley (dry)
    Simmer for 35-45 minutes, stirring occasionally, until barley is tender and lamb is soft.
  5. saltblack pepper
    Season with salt and black pepper. Rest for 5 minutes before serving to thicken slightly.

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