The sound of the world’s best pipers playing their best marches, strathspeys, reels and piobaireachds on a crisp late October day. The aroma of Scotch Broth fills the house and emits a sense of bliss that only a few things in the culinary world are capable of. There is no better time than now to open your finest single malt and indulge in the Glenfiddich Piping Championship and enjoy what today has to offer.
This is the premiere annual solo piping championship held in Blair Castle near Pitlochry in Scotland, and it is always anticipated in my house as the day of Scotch Broth, fine whisky and excellent music. I have below the recipe I have used for many years and is always very satisfying. Give it a try on a cold day, you will not be disappointed!
- 2 lbs. Lamb chops, bone-in
- 2 quarts of water
- 1/2 cup of pearled barley
- 4 medium carrots, peeled and sliced
- 1 white or yellow onion diced
- 2 medium turnips, peeled and diced roughly same size as the carrots
- fresh parsley
- salt and pepper
- Using a deep pot with a lid, place the lamb and water with a tablespoon of salt and bring to a boil over medium-high heat. Remove any thick foam on the surface if there is any.
- Add barley and season with pepper. Cover and set the heat to medium-low and simmer for 2 hours.
- Using tongs, remove the lamb from the pot and place in a bowl and allow to cool to the touch. Once cool, remove the meat from the bone, discarding the bones and any fatty pieces. Break the meat into bite size pieces and place back in the pot.
- Add the carrots, onion and turnip to the pot and bring back to a boil over medium-high heat. Once boiling, lower to medium-low, cover and simmer for 30 minutes.
- Check seasoning and stir in fresh parsley.
You can use any cut of lamb that you can find. It isn’t the most popular meat at my supermarket so I usually just take what I can find as long as it is bone-in. Buttered fresh bread goes very well with this, especially to get up that last bit of broth in the bowl. Let me know what you think of this recipe below and please subscribe for more recipes like this!