Scotch Broth

• 4 lbs lamb, with bone
• 8 cups water
• 1 tablespoon sea salt
• 1 tablespoon celery seed
• 1 teaspoon fresh thyme, chopped
• 20 black peppercorns
• 3 whole cardamom pods
• 4 bay leaves
• 2 large sprigs rosemary (keep whole)
• 1 small onion, diced
• 12 cup pearl barley
• 2 stalks celery
• 1 large turnip, cubed
• 1 teaspoon hot sauce
• 3 garlic cloves, pressed

1. Make a steeping bag for the pepper corns and cardamam pods.
2. Combine all ingredients in a crock pot, cook on high for 5 hours.
3. Remove steeping bag, bay leaves and rosemary and bones before serving.

lamb, water, salt, celery, fresh thyme, black, cardamom pods, bay leaves, rosemary, onion, pearl barley, stalks celery, hot sauce, garlic

Taken from www.food.com/recipe/scotch-broth-458649 (may not work)