Step 1

In a Dutch oven, heat up the oil until it starts to smoke. Add the lamb neck bones and sear until brown, turning occasionally with tongs.

Step 2

Add the rest of the broth ingredients and cover with 18 cups of water. Cover and bring to a boil, then simmer for 2 hours.

Step 3

Remove the lamb neck bones and allow them to cool, then remove the meat and store covered in the fridge to use later. Discard the bones.

Step 4

Remove the aromatics and spices and discard. Allow the broth to cool, then cover and place in the fridge overnight. This will help the fat rise to the top and improve the flavor of the lamb broth.

Step 5

The next day, skim the fat off the top of the broth. Reserve the fat for another use. Using a fine mesh sieve, strain the lamb broth into a large bowl; you should have 10 cups.

Step 6

In a Dutch oven, heat up the oil until hot, then add the aromatics (onion, leek, celery, and carrots) and some salt and pepper. Sauté for 10 minutes over medium heat, then add the garlic and cook until fragrant.

Step 7

Deglaze the pot by pouring in 1/2 cup of lamb broth and scraping the browned bits off of the bottom of the pot. Pour in the rest of the homemade lamb broth (9 1/2 cups).

Step 8

Add in the turnips, rutabagas, parsnips, pearl barley, and split peas. Stir, cover, and bring to a boil, then turn down the heat to medium low and simmer for 1 hour.

Step 9

Taste and season with salt and black pepper, then stir in the cabbage and the cooked lamb. Simmer for 10 minutes.

Step 10

Remove from the heat, and stir in the fresh parsley. Serve the Scotch broth while still hot with some crusty bread or bannock.