Lamb flank for soup


Lamb flank for soup

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approx 300g of Lamb flank for soup great for Scotch Broth
**this product may be sold frozen,if so, defrost and use within 48hours or put back into your freezer and use within 6 months**

to make Scotch Broth

1 pack Scotch Broth Mix

1 flank lamb or shank

1 bay leaf

2tbsp freshly chopped parsley

Salt and ground pepper


Place the lamb into a pan with cold water. Bring it to a simmer and skim off the surface residue. Add the bay leaf and thyme, then leave to simmer for around an hour.

Add the Scotch Broth mix, return it to the boil, and then simmer for a further 45 minutes.

Carefully remove the lamb shank from the pan, set it aside and remove the meat from the bone.

Take out the bay leaf and thyme, and discard. Add the meat to the soup mix and heat through. Sprinkle with freshly chopped parsley and serve with chunky bread rolls.

100% scotch lamb


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