Scotch Broth

Method

1. Cut the lamb into small bite-sized pieces and finely chop the onion, shred the cabbage, and dice the turnip into small cubes.
2. In a large pot over medium-high heat, brown the lamb pieces for approximately 3-4 minutes until seared on all sides to develop a deep, rich flavour.
3. Add the chopped onion, shredded cabbage, and diced turnip to the pot, stirring to combine with the browned lamb.
4. Pour in the bone broth, sprinkle in the thyme, and add enough water to just cover the ingredients, then bring the broth to a gentle boil.
5. Reduce the heat to a low simmer and cook the broth for approximately 15 minutes until the lamb is tender and the vegetables have softened.
6. Taste and adjust seasoning as needed before ladling the hot Scotch broth into bowls and serving immediately.