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Lamb's neck scotch broth with Smoked Chilli Harissa

Lamb’s neck scotch broth with Smoked Chilli Harissa

Prep 40 minutesCooking 2 hours 30 minutes6 people

This take on the Scottish classic has the addition of Smoked Chilli Harissa, giving it a smoky flavour and a fiery kick. Lamb’s neck is an often neglected cut of meat, but by simmering it slowly for two hours, it transforms into a tender meat that is ideal for warming winter stews and soups.


2 hours 30 minutes

Dinner Recipes

Lunch Recipes

Winter Recipes

1 hour +

Dairy Free Recipes

Lamb Recipes



Main Course



6tbsp Early Harvest Arbequina Olive Oil

¼ swede, cubed

1 carrot, cubed

1 small onion, peeled and roughly diced

½ leek, roughly diced

1 celery stick, roughly diced

¼ celeriac, unpeeled and cubed

1 small turnip, unpeeled and cubed

3 cloves of garlic, peeled and finely chopped

2tbsp Smoked Chilli Harissa

150g pearl barley

600g lamb’s neck, on the bone

2L water

Small handful of parsley (approx. 15g), roughly chopped

Salt and pepper, to taste


  1. Place a medium sized saucepan on a medium heat and when hot, add the Olive Oil and all the vegetables to the pan. Slowly sweat the vegetables for 10 minutes, ensuring that they get little or no colour.
  2. Add the Smoked Chilli Harissa and cook for two minutes, followed by the pearl barley and lamb’s neck, then season well with salt and pepper.
  3. Add around 2L of water, or enough to cover the lamb. Bring to the boil, then cover and turn down to simmer for two hours, or until the lamb is tender enough to be prised from the bone.
  4. Remove the lamb from the pot and when cool enough to handle, pick the meat from the bone, and shred it, then stir the meat back into the broth. Taste and add more salt and pepper if required. Stir the parsley through the broth and serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.