Lamb broth with rutabaga and thyme
A scotch broth without the barley, which turns out to have been carrying very little of it — the body comes from the neck bones and two hours, not from the grain.
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Ingredients
For the whole dish · serves 4
- Lamb neck1 lb
- Rutabaga11 oz
- Leek4 oz
- Lamb or chicken stock34 fl oz
- Thymea small bunch
- Flat-leaf parsleya handful, at the end
- Bay leavestwo
- Sea saltto taste
Served with
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+5g net · 143 kcal · 15 min · together 12g net, 443 kcal
Method
6 steps · 150 minutes
- Use neck on the bone rather than boneless fillet. The bone is where the body of this comes from.
- Cover with cold stock and bring it up slowly, skimming the gray foam off in the first fifteen minutes.
- Two hours at a bare tremble with the thyme and bay. A rolling boil clouds it and turns the fat greasy.
- Add the rutabaga and leek for the last 30 minutes so they hold their shape rather than dissolving into the liquid.
- Lift the meat out, pull it off the bones, and put it back in pieces you can find with a spoon.
- Parsley in at the table, and check the salt then rather than earlier. Two hours of reduction changes it.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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