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Scotch Broth


  • 2 tsp oil
  • 1 pack of Broth Mix
  • 1 Scotch Lamb Shank
  • Salt & pepper
  • 1 onions – sliced finely
  • 1 turnip – diced into wee cubes
  • 3 carrots – sliced into wee discs or cubes
  • 1 leek – sliced finely
  • 2 stocks of celery – sliced into wee discs
  • 1.5 litres of stock

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Traditional Scotch Broth

One of the homeliest and cosy meals on earth! The Traditional Scotch Broth with lamb. A delicious meal that is sure to fill you up on a dreich day! It really is a one pot wonder!


  1. Soak the broth mix overnight in a bowl of water.
  2. The next day pop the oil into a soup pan and heat. When heated pop the onions in the along with the leeks and celery to soften and season with salt & pepper.
  3. When you are waiting for the onions to soften wash the broth mix under water with a strainer until the water runs clear.
  4. Then pop the turnip & carrots into the pan with the onions and stir and leave to cook for a few minutes. Pop the kettle on and make your stock or reheat fresh stock in a separate pan.
  5. Pop the lamb shank into the pan with the vegetables and season again and stir, then pour the boiling stock over the lamb and vegetables and stir.
  6. Add the freshly washed broth mix to the pan ad stir and bring to a boil.
  7. Once the soup is boiling, turn the heat down to a low heat because this soup is best cooked low and slow for the most tender meat with amazing flavour!  Cooking it like this for at least and hour and a half, more if you can because you want the lamb meat to be falling off of the bone, then you know its ready.

If you find any large pieces of meat these can be taken out and shredded using two forks to break it up and it can be stirred back through the soup!

Best served hot with crusty bread and lashings of butter!

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