Mutton Broth
If you've got scrag of fresh mutton neck, turnips, peeled and diced and carrots, peeled and diced, you're most of the way to this lamb: about 60 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the mutton neck under cold water, place it in a large stockpot and cover with the cold water; bringing it up from cold helps draw out the impurities.
- Bring slowly to a gentle boil over medium heat and skim off the gray foam that rises to the surface for the first several minutes until the liquid runs clear.
- Rinse the pearl barley and add it to the pot, then reduce the heat to a bare simmer, partially cover and cook gently for 1 hour, skimming as needed.
- Add the turnips, carrots and onion, season with a little salt and the pepper, and continue simmering for another 45 minutes to 1 hour until the meat is fork-tender and falling from the bone.
- Lift out the mutton, discard the bones and any gristle, shred the meat and return it to the pot, then stir in the parsley and thyme.
- Simmer for a final 5 minutes, skim off any surface fat, taste and adjust the salt, and serve the broth piping hot.
You'll use: Large pot Β· Saucepan
Tips & common questions
How long does Mutton Broth take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Mutton Broth is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lunch at Inveraray Castle - Scotch broth (14342541740).jpg by bnhsu, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.